Pumpkin Butter

Pumpkin Butter

One of my favorite ways to start a crisp, fall morning is with a piece of toast smothered in pumpkin butter. It's basically an excuse to have pumpkin pie for breakfast without the guilt of actually having pie for breakfast.

Jams and Jellies

Prep: 5-10 min
Cook: 20-30 min
Total: 30-40 min
Yields about 5 cups

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Pumpkin Butter

29 ounces canned pumpkin puree, about 3 ½ cups
1 ⅓ cups brown sugar
¾ cup apple juice
1 ½ tablespoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Combine pumpkin, brown sugar, apple juice, and spices in a large saucepan. Stir well.
Bring mixture to a boil. Reduce heat, and simmer for 20 to 30 minutes or until thickened. Stir frequently. Adjust spices to taste.
¼ teaspoon lemon juice, or to taste
Stir in lemon juice, or more to taste.
Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to two weeks.
Canning Instructions
If you know how to can and preserve, then follow the usual steps. (If you don't, check out the Ball website for a great how-to video.) Fill clean mason jars, leaving ¼ inch headspace. Remove air bubbles, wipe tops clean, and process for 10 minutes. Canned pumpkin butter keeps for up to a year.

From MakeBetterFood.com. Oct 10, 2011. (makebetterfood.com/recipes/pumpkin-butter/).

MakeBetterFood.com

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