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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Ahh ... pumpkin butter. How I love thee. It's like smearing pumpkin pie on your toast or muffin. And it's perfectly acceptable and legal. Now for the first time, I made my own. I'm so happy that I'm jumping for joy in my old-lady orthopedic shoes. Read more . No more searching specialty grocery stores for this delicious preserve. Ingredients:
1 (29 ounce) can pumpkin puree |
3/4 cup apple juice |
2 teaspoons ground ginger |
1/2 teaspoon ground cloves |
1 & 1/3 cups brown sugar |
1 tablespoon ground cinnamon |
1/2 teaspoon ground nutmeg |
juice of half a lemon |
Directions:
1. Combine pumpkin, apple juice, spices, and sugar in a laerge saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spice to taste. Stir in lemon juice, or more to taste.
2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.
3. To preserve: Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath for 10 minutes.
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