Great recipe for Pumpkin Butter

[Nuggetsowner:)]

I remember someone asking for a recipe for pumpkin butter. I found this on the internet and tried it. It was very good. Does not make a ton but I will be making more!!

Pumpkin Butter
1 can 29oz pumpkin
3/4 c. apple juice
2 tsp ground ginger
1/2 tsp ground cloves
1 1/3 c. brown sugar
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
Juice of 1/2 lemon

Combine ppumpkin, apple juice, spices, and sugar in a saucepan, stir well and bring to a boil. Reduce heat and simmer for 30 minutes stirring frequently. After cooking adjust spices to taste. Add lemon juice and mix well.

Spoon into hot jars leaving 1/4 inch headspace. Remove air bubbles and process 10 min in a hot water bath.

I put mine into half pints. It doesn't make much but like I said it is very good. I think next time I will at least double the recipe. I am thinking this would make a nice gift.

 

[ticks]

Thanks, sounds great. What is it good on?

 

[farm_mom]

This looks wonderful! I'll be sure to try it this fall. Thanks for sharing!

 

[me&thegals]

I bet it would be great for dipping in fresh gingersnap cookies!

 

[ticks]

oo thanks.

 

[newchickwi]

The recipe looks yummy! But note of caution: Pumpkin has a pH of 5.0--NOT an acid food!!! Pumpkin butter itself is too dense to even pressure can; freezing, not canning, is recommended by the USDA. I recently finished a Master Food Preserver's class through the U of WI extension and the (not) canning of pumpkin butter was actually a topic that was addressed.

Vikki

 

[tortoise]

Wow, I'm glad I checked back to old threads. This looks delicious.

I am thinking of making it with butternut squash. I have so much! I plan to prep the butternut in chunks, pressure can it using NCHFP instructions, and puree it when I open the jar.