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Pumpkin Butter
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This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins.
1 (29 ounce) can canned pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1-1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in a boiling water bath for 10 minutes.
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