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Spiced Pumpkin Butter
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Spiced Pumpkin Butter
Makes: 36 servings
Serving size: 2 tablespoons
Yield: Makes 4-1/2 cups
Prep: 15 mins Cook: 25 mins
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  • user reviews (8)
Spiced Pumpkin Butter
Ingredients
  • 4
    cups Pumpkin Puree (see Recipe Center) or two 15-oz. cans pumpkin
  • 1 1/4
    cups pure maple syrup
  • 1/2
    cup apple juice
  • 2
    tablespoons lemon juice
  • 2
    teaspoons ground ginger
  • 1/2
    teaspoon ground cinnamon
  • 1/2
    teaspoon ground nutmeg
  • 1/4
    teaspoon salt
  • Chopped hazelnuts (optional)
Directions

1. In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

3. To serve, top with chopped nuts.

Nutrition Facts (Spiced Pumpkin Butter)
  • Servings Per Recipe 36,
  • Calories 35,
  • Carbohydrate (gm) 9,
  • Sodium (mg) 17,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (8)
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kathrynmarshall wrote:

yes - the recipe calls for freezing. Canning jars are good for this purpose also. They also make a nice presentation when made as a gift.

12/20/2011 12:20:27 PM Report Abuse
aniebear wrote:

You should NEVER can pumpkin at home - that is why they have you freeze this!! Even a pressure cooker doesn't get the pumpkin hot enough, let alone a water bath. You should also never can anything by "hot packing" like was suggested in a previous comment, I know that's how people used to do it, but it has been proven not safe!

11/7/2011 03:34:38 PM Report Abuse
naja2318789 wrote:

By "cans" I meant glass jars.

10/18/2011 04:40:41 AM Report Abuse
naja2318789 wrote:

If you put it in the cans hot and leave some space on top before sealing, it will self-vacuum seal as it cools. You will hear the lids indent as it cools. That's when you know it has sealed properly. No need for water bath!

10/18/2011 04:39:22 AM Report Abuse
cafulghum2 wrote:

i have canned my applesauce,, apple butter and peach butter for years and haven't had a problem yet. i do not use pectin, but understand the sugar and a small sqeeze of lemon juice help to prepare it for the water bath. this sounds nice and spicy. i have to try it!

10/10/2011 05:49:45 PM Report Abuse
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