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Pumpkin Butter Recipe

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This recipe for Pumpkin Butter is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (29 oz.) cans pumpkin
1 1/2 c. apple juice
1 1/3 T. ground ginger
1 tsp. ground cloves
3 c. sugar
1 1/3 T. cinnamon
2 tsp. nutmeg
Directions:
Directions:
Combine everything in crockpot. Stir well. Heat on high 8-10 hours, or until thick. Stir often. If it looks a little runny towards the end, prop the lid on the edge over a wooden spoon. Keep heating until thick. Spoon hot pumpkin butter into hot, sterilized jars, filling to within 1/4" of top. Remove air bubbles with a rubber spatula: wipe jar rims. Cover at once with metal lids, and screw on bands to seal. Process in a boiling water bath for 10 minutes.
Personal Notes:
Personal Notes:
Can be doubled or tripled to fit crockpot size. Very yummy on toasted English muffins; add about 1 tsp. to whipped cream for pumpkin pie; or as an ice cream topping.

 

 

 

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