Pumpkin Butter
Yes, we’ve been talking pumpkin a lot lately, but it is in season right now and makes a tasty fall treat.
However, you don’t need fresh pumpkin to make pumpkin butter - although fresh pureed pumpkin could be substituted if you like.
I used a big can of pumpkin, some sugar and ground spices, and apple juice (although I suspect apple cider would be equally delicious) and had myself some pumpkin butter in about 40 minutes.
Ingredients:
- 29 or 30 ounce can pumpkin puree
- 3/4 cup apple juice
- 2 teaspoons ginger
- 1/2 teaspoon cloves
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 1/2 cups sugar
Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook for 30 minutes or until mixture thickens. Stir often, but be careful - the mixture will splatter and it is hot! Wear long sleeves and stand away from the stove if you can.
When done, transfer it to sterile and hot canning jars and process for 10 minutes. Remove cans and let sit overnight, then test the seal by pushing on the lids. If they are down and don’t pop back under slight finger pressure, they are properly sealed; if not, move them to the refrigerator and use within a couple of days.
Related Posts: Pumpkin Bread in a Jar
on Oct 15th, 2008 at 5:22 pm
That sounds a yummy idea - I usually roast or boil pumpkin as a veg, but…. am open to new ideas!
on Oct 16th, 2008 at 11:27 am
Seems easy enough…..do you have to “can” it? I’m not certain about that.
Thanks for the recipe and I love the look of your blog!
~ingrid
on Oct 16th, 2008 at 11:40 am
Hi, Coffee. Let me know what you think if you try this recipe!
Ingrid ~ I think you could freeze it rather than canning - maybe even in ice cube trays for smaller servings? Thanks for your kind words!
on Nov 19th, 2008 at 10:14 pm
[...] Pumpkin Butter [...]
on May 14th, 2009 at 6:03 pm
I have made pumpkin butter a few years ago, lost the recipe and I was devistated! This looks like the one I used. I remember the apple juice and no pectin needed. It was so delicious. Not to mention pretty in the jar. I am glad you posted it. Thank you.
on Oct 13th, 2009 at 10:08 pm
[...] Pumpkin Butter Recipe from Think Inside the Ice Box [...]