Pumpkin Butter
- Ready In:
- 4hrs
- Ingredients:
- 7
- Yields:
-
5 8 oz canning jars
ingredients
directions
- Split pumpkin in half.
- Discard seed.
- Bake in 400 degrees oven for about 1 hour.
- Remove peel and discard.
- Puree pulp through food mill or in a blender or processor.
- Pour puree into pot and bring to a boil over medium heat. Stirring frequently, boil until thickened, about 10 to 20 minutes.
- When puree will mound slightly on spoon, measure. Use no more than 4 cups of puree. Stir in remaining ingredients.
- Simmer uncovered until thick enough to spread; should pass the plate test. (Place a spoonful on chilled plate and place in freezer for 1 minute, there should be no watery ring around the mound.
- Draw your finger through the middle, it should retain its shape and not become liquid. Once you have reached this state, you are done. Refrigerate or use as desired.
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Reviews
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This is delicious! I am making my second large batch. It does indeed can, but you MUST always PRESSURE CAN! Open water bath is not safe for much of anything anymore unless it has a very high acid content which this does not. Neither will a pressure cooker do it, it must be a pressure CANNER. Can your pints for 75 minutes and your quarts for 90 minutes.
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This is and outstanding recipe for pumpkin butter, my favorite so far! I was afraid the honey or the OJ would be overpowering, but it wasn't at all - the combo went together very nicely. Please be sure to not can this in the traditional way, as pumpkin is not safe to can - it is only safe to freeze this butter. If it lasts that long... :-)