Pumpkin Butter

(from JDeas’s recipe box)

Source: paula deen

Ingredients

  • 1 can pumpkin
  • 3/4 cup sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp ground cloves
  • pinch of salt

Directions

  1. In a medium saucepan over medium-low heat, stir together canned pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Cook for 1 to 2 hours, stirring frequently, or until pumpkin butter is thick enough to coat the back of a spoon.

  2. Just before using, sterilize jar and lid for 10 minutes in simmering water or in the dishwasher. Remove when ready to fill.

  3. While pumpkin butter is still hot, ladle into hot sterilized jar, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lid and ring. Process in a boilin water bath.

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