Pumpkin Butter

SUBMITTED BY: Eleanor Johnson

"This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake."

SERVINGS & SCALING

Original recipe yield: 5 - 1/2 pint jars

USMETRIC

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INGREDIENTS

1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

READ REVIEWS (71)

DIRECTIONS

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
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 a boiling water bath for 10 minutes.

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REVIEWS

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Reviewed on Oct. 14, 2003 by CAKEAHOLIC

This is a great recipe my daughter made it for 4-H. We made canned and fresh pumpkin that we cooked down. The only compaint she received was that it was too sweet. It is a little on the sweet side ....the next time we make it we will reduce the sugar.

18 users found this review helpful

Reviewed on Dec. 16, 2003 by DSHELSTEN

Yummy recipe! Easy to make, but requires a little canning know-how. Mixture is thick so cooking is very splattery. I recommend stirring nearly constantly. Also, I found it very helpful to stir and mix with a wire whisk instead of a spoon.

17 users found this review helpful

Reviewed on Feb. 11, 2004 by ROBIN OLIVERIO

We love this recipe! Our son has a peanut allergie. We had to look for a repacement for pbj sandwhiches most kids eat. Our son loves pumpkin sandwhiches. He takes them to school with him. We put it on buttered toast, mix into a vanilla shake and make a pumpkin shake! Mix into 1/2 gallon of vanilla ice cream and refreeze and make pumpkin ice cream. Use as spreads for snack breads, Or fillings inbetween cake layers and frost cake with whipping cream Or cream cheese frosting. Poke a hole in cup cakes and use this as a filling.

13 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 40

Amount Per Serving

Calories: 39

Total Fat: 0.1g
Cholesterol: 0mg
Sodium: 49mg
Total Carbs: 9.9g
Dietary Fiber: 0.7g
Protein: 0.2g

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