How to make it

  • Mix all ingredients together in a large sauce pan. Bring mixture to a full boil.
  • Over medium high heat. Reduce heat and continue cooking 10 to 15 minutes or
  • until thickened stirring frequently. Remove from heat. When slightly cooled,
  • pour into a clean jars. Refrigerate.
  • If you wish to can to keep thru the winter or give as presents over th holidays.
  • Triple the reciepe. Bring to a boil on the stove. Remove from stove and place in
  • slow cooker on high for first hour than turn down to low. Stirring every once in
  • awhile. Leave in slow cooker until thickened. 10 to 12 hours.
  • Wash canning jars. Spoon mixture into sterilzed 8oz mason-type jars. Fill them to within 1/2 inch of the top. Wipe the rims with dampened cloth and seal the jars with the lids.
  • Put the jars in a water bath canner or a rack in a deep kettle and add enough wat to cover the jars by two inches. Bring to a boil and process, covered for 10 minutes. Transfer the jars with canning tongs to a rack and let them cool. Let the pumpkin butter mellow in a cool dark
  • place for at least two weeks.

Reviews & Comments 1

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    " It was excellent "
    greekgirrrl ate it and said...
    I love this stuff- just love to eat it on a spoon all by itself!
    Was this review helpful? Yes Flag

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