Honey Pumpkin Butter
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
6 8 oz jars
ingredients
- 4 1⁄2 cups pumpkin puree
- 1 1⁄4 cups honey
- 2 tablespoons fresh squeezed lemon juice
- 2 teaspoons grated lemon zest
- 3 teaspoons cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon pumpkin pie spice
- 1 teaspoon nutmeg
- 1⁄4 teaspoon salt
directions
- Combine all ingredients in a saucepan (covered or uncovered) and let simmer 45 minutes, stirring frequently.
- Remove from heat and immediately ladle into clean, sterilized 8 oz. canning jars.
- Immediately place filled jars into refrigerator to seal jars.
- Enjoy! (Keep refrigerated-- once opened, it will last up to a month).
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RECIPE SUBMITTED BY
Air Force Medic, Military wife, I love to cook and bake and am (mostly- I did work as a recipe developer for a large food-science company once upon a time) a self-taught baker and chef! I love love LOVE to travel- my husband and I currently live in Germany with the US military. Great way to travel on the cheap and try foods from all across the world! :)