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Homemade Pumpkin Butter
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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.
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)
Preparation
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.
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2 Comments
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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.
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.