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I repinned this 10 weeks ago right before fall was here and even commented on the pin – “soooo can’t wait for fall!”
Well, fall is definitely here and it was time to try this pumpkin butter.
I don’t know if you have ever had apple butter, but I am going to go out on a limb and say this is even BETTER! (And I love apple butter too!) My husband and I love to go in those sauce taste testing shops (or at least that is what we do – we never buy anything!) in Gatlinburg or wherever. Or even when you are at a flea market or in the mountains here in GA and they have samples of homemade butters, sauces, salsas, and such for you to taste at some little country store. It has been at those shops that I have tasted pumpkin butter and LOVED it. I even came home one year and googled how to make it but was a little discouraged when I read it wasn’t safe to can (something about the PH levels not being safe to can at home – you can read more here.) So I never made any pumpkin butter. I did make apple butter and canned it last year – will share my recipe and technique for that in November.
Until now – I finally made some! This is a small batch and only made SIX pint jars (you could even cut in half if you wanted to). It is safe to store in the fridge for 3-4 weeks so I will probably give a few away and enjoy the other 2-3 for ourselves. That article I mentioned above did say you could freeze it so I might try that too. Although it is really simple to make and you could easily just make up a fresh batch when you wanted some.
So here’s the recipe:
- 1 (29 ounce) can pumpkin puree (or two 15 oz. cans)
- ¾ cup apple juice
- ½-1½ tsp. ground ginger (optional, I didn’t add this)
- ½ tsp. ground cloves
- 1 cup brown sugar (I found that I had to add more to taste – 1¼ – 1½ cups)
- 1 TBSP. ground cinnamon
- ½ tsp. ground nutmeg
- 1-2 tsp. fresh lemon juice
- Combine canned pumpkin puree, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar. Reduce heat to low and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops so you definitely want the cover on! (This could also probably be cooked in the crockpot on high for 1-2 hours.)
- Remove from heat and let cool slightly. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill 6 pint mason jar or about 3.5 cups.
I honestly think this could be done in the crockpot too. It does bubble and pop throughout the process and I think a crockpot would help with that. I am not an expert at converting cooking times on the stove to crockpot time, but I think 1 1/2 – 2 hours on high (maybe stirring throughout) in the crockpot would work just as well.
This homemade pumpkin butter is sooo good! Like eating spiced pumpkin pie on your toast. In the little shops they usually have animal crackers to taste it with and I think I may pick up some of those. And of course enjoy it on biscuits and toast. Any other ideas – what would you eat Homemade Pumpkin Butter on?
Have you ever made homemade apple butter or pumpkin butter? It really is easy and so yummy!
I am joining Nester from Nesting Place in writing a 31 days series in October. You can see all the other hundreds of people writing a 31 days series here.
And I am excited to have 3 blogging friends join me in the insanity! Check out their series by clicking on the buttons below.
And my sister-in-law is joining along too! Writing about their transition as they move across the country with four children.