Pumpkin Butter

So who doesn't love apple butter? Oh, I know that I do! I remember the days when my mom and dad would make apple butter and the smell was my favorite part of the whole process. Well, along with eating some tasty apple butter on some tasty biscuits. Then, one day I was traveling through the mountains and I ran across a store that sold pumpkin butter. I tried it and I was hooked. I just had to have this recipe. So, I went home and did some research and viola! I made my own pumpkin butter using fresh pumpkin from my garden.

You will need 3.5 cups of fresh pumpkin puree or one 29 ounce can of pumpkin puree

3/4 cup of apple juice

1.5 cups of white sugar

2 tsp ground sugar, 1.5 tsp ground cloves, 2 tsp ground cinnamon, 1 tsp ground nutmeg

Combine pumpkin, apple juice, spices, and sugar in a large sauce pan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. 

Transfer to sterile containers and store in the refrigerator until serving. If you make a large batch, you can water bath can to preserve your excess pumpkin butter. 

INGREDIENTS

3 1/2 cups of fresh pumpkin puree or one 29 oz of canned pumpkin puree

3/4 cup apple juice

1 1/2 cups white sugar

2 tsp ground ginger

1/2 tsp ground cloves

2 tsp ground cinnamon

1 tsp ground nutmeg

INSTRUCTION

-Combine pumpkin, apple juice, spices, and sugar in a large sauce pan; stir well. 

-Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. 

-Stir frequently. 

-Transfer to sterile containers and store in the refrigerator until serving. 

-Makes 5 half pint jars