This pumpkin butter makes an excellent hostess gift. Spread it on toast and muffins, add it to baked goods, or drizzle it over vanilla ice cream. Keep it in the refrigerator for up to three weeks.
Ingredients
- 1 can pumpkin puree , 29 ounce
- 1.5 cups white sugar
- 0.75 cups apple juice
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoons ground cloves
Instructions
-
1
Inspect five 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.
-
2
Stir pumpkin purée, sugar, apple juice, ginger, cinnamon, nutmeg, and cloves in a large saucepan over medium heat until well combined; bring to a boil. Reduce the heat and simmer, stirring frequently, until thickened, about 30 minutes.
-
3
Pack pumpkin butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
-
4
Cool to room temperature, then chill in the refrigerator.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Crisp Fried Chicken Wings
Use evaporated milk to help the seasoned flour coating stick to the chicken wings before cooking in hot oil for delicious fried chicken wings.
Buffalo Blue Cheese Chicken Burgers
This is a very simple, yet addictive alternative to traditional beef hamburgers for the wing fan getting through summer barbeques.
Unique Spinach Noodles
These green spinach noodles have a very interesting texture and flavor — but they taste better than store-bought noodles because they're fresh. Use in soups, or serve alone; they are great either way. This is an easy recipe, and you'll get lots of compliments because you made them yourself.