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Recipe
Homemade Pumpkin Butter
by 90210farmgirl on November 29, 2011 in Canning
Recipe Description
This festive, sugar-free alternative to jam exudes luscious winter warmth. Spread it on walnut bread or your favorite whole-grain toast. If you’re feeling adventurous, butcher a pumpkin, steam the flesh and use the puree so you can brag about it to your friends! Makes great holiday gifts.
Preparation Instructions
1. Place all of the ingredients in a medium saucepan and bring to boil over medium heat, stirring frequently.
2. Once you reach a boil, reduce the heat to low and, stirring often, simmer until thickened and glossy, about 10 minutes.
3. Cool to room temperature.
4. Transfer to sterilized jars or airtight containers. Can according to standard canning guidelines; or refrigerate. Once opened, keep refrigerated.
Makes about 3 1/2 cups.
Ingredients
- 3-½ cups Fresh Or 1 (29-ounce) Can Pumpkin Purée
- 2 teaspoons Ground Cinnamon
- ½ teaspoons Ground Cloves
- ½ teaspoons Ground Nutmeg
- 1 teaspoon Ground Ginger
- ½ cups Real Maple Syrup
- 1 whole Star Anise (optional)
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Prep Time
Cook Time
Difficulty Intermediate
Servings 32
System US Metric
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Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
wysmom on 12.16.2011
This sounds delicious and I can’t wait to try it! However, the USDA specifically recommends not canning pumpkin butters as their Ph isn’t stable enough to be sure of safety. I will freeze mine.
April on 2.13.2012
UC davis does not recommended any type of Pumpkin butter. Pumpkin is too dense to know what the PH is and does not reach the right temperature when water bath canning. Also, I did not see any added acid to the recipe.
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