How to Make Pumpkin Butter
If you like apple butter, then you have to try this easy pumpkin butter recipe. It is delicious! It tastes like pumpkin pie filling, except thicker and a bit spicier. It is the perfect accompaniment to toast or your favorite quick bread or muffin.
1 29-ounce can pumpkin puree
3/4 c. apple juice or cider
2 tsp. ground ginger
1/2 tsp. ground cloves
2 tsp. cinnamon
1 tsp. ground nutmeg
1 1/2 c. sugar
Combine apple juice or cider, pumpkin puree, ginger, cloves, cinnamon, nutmeg, and sugar. Cook mixture over medium heat until it comes to a boil. Reduce the heat, and let simmer until it thickens, about 30 minutes. You may need to add more apple juice if it gets too thick.
Let mixture cool and then pour into mason jars or other airtight containers.
Note: this pumpkin butter cannot be canned. It can be put in mason jars and given as gifts, but it needs to be stored in the refrigerator and eaten within several weeks. It can, however, be frozen for several months. Here is what the National Center for Home Food Preservation has to say about canning pumpkin.
Copyright 2013, Creative Homemaking, LLC. This article may not be reprinted.
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