Pumpkin Butter is great on toast, muffins, bagels, and pancakes!
Some even suggest using it as an ice cream topping.
The recipe is from an old Family Circle Magazine.
Ingredients:
15 ounces Libby's Solid Pack Pumpkin
2/3 cup brown sugar -- firmly packed
1/4 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Directions:
In medium saucepan, combine ingredients; mix well. Bring to boil over medium-high heat, stirring frequently.
Reduce heat, simmer 20 minutes or until thickened- stirring occasionally.
Pour hot mixture into sterilized canning jars*. Seal immediately.
I didn't can the butter, the information on this post gives you the reason why.
NOTE: Pumpkin Butter may be stored in an airtight container in refrigerator for several weeks or frozen several months. Made three 4 ounce jars.
* If you have canning jars you can use them as I did. When the butter is cooked, fill the jars with the mixture. Once sealed wait to cool before adding to refrigerator.
Sounds yummy, but how would you use it?
ReplyDeleteI made corn muffins and added it to them-
DeleteIt's easy to make and would make a nice little hostess gift.
That looks and sounds delicious, Linda...bet it would be great on toasted homemade bread.....MMmmm! :)
ReplyDeleteespecially one of your breads!
DeleteThis looks very good. If you didn't put this is canning jars, what other containers could you use? Ymmmm
ReplyDeleteThe butter in the photo is in a canning jar. You can use any clean sterilized glass jar. Example- empty jam or mustard jar. Store it in the fridge up to two weeks but I bet it will be gone by then.
DeleteThanks Linda. Right now my time is so busy, but I might try it after Thanksgiving.
ReplyDeleteIt's so easy Myra, about 1/2 hour and you are done and it makes a nice little gift.
DeleteThat looks so yummy Linda. The reason I don't can much anymore is that i'm afraid of botulism. can't see it, can't smell it. scary enough.
ReplyDeleteThe article was a wake up call about pumpkin and you know what? This won't last 2 weeks. It's good and you will be eating it with a spoon.
DeleteThis sounds delicious - I'd love to try it over ice cream! Thank you for sharing with us at Brag About It!
ReplyDeletePinning and tweeting!
~Laurie
Over a big bowl of vanilla! Sounds delicious.
DeleteHappy Thanksgiving
Love pumpkin butter, thanks so much for the recipe. Wishing you and your a Happy Thanksgiving.
ReplyDeleteMary
Thank you Mary. Hope you had a wonderful Thanksgiving.
DeleteOh I love Pumpkin Butter and I get it at Calder's Dairy when it comes out this time of the year. We have a small Calder's Dairy just two blocks from me. But its so expensive for a small jar. I will try to make my own and I am sure it won't be as expensive to make. Thank you for posting this.
ReplyDeleteDottie- this is so easy to make and I'm sure you will like it.
DeleteI never knew you could make pumpkin butter it sounds good though - thank you for popping by Pin Worthy Wednesday :)
ReplyDeleteI added it to Greek yogurt, it was so good that I need to make more butter!
DeleteI've never tried making any type of fruit butters. They certainly are yummy! Thanks for sharing the recipe with SYC.
ReplyDeletehugs
Jann
Thanks for hosting.
DeleteThis sounds delicious! I've had apple butter but have never tried pumpkin butter. Will have to give it a try, your recipe looks easy. Thanks for sharing! Pinning and sharing!
ReplyDeleteIt's very easy and I'm going to make up more as Christmas gifts.
DeleteThanks for the pin and for stopping by
This sounds so good Linda.
ReplyDeleteThanks for sharing the recipe with us at Cooking and Crafting with J & J.
Hope you like it Julie.
DeleteThank you for stopping by and sharing your recipe with us at Snickerdoodle Sunday!
ReplyDelete~Laurie
See you next week
DeleteHi! Thanks for linking up to last week's Tasty Tuesday linky. I have pinned your recipe to the Creative K Kids Tasty Tuesday Pinterest board. I hope you'll join us again this week with something tasty.
ReplyDeleteI was there!
DeleteI've never had pumpkin butter, it sounds and looks delicious. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!
ReplyDeleteCheers,
Kathy Shea Mormino
The Chicken Chick
http://www.The-Chicken-Chick.com
I'll be there!
DeleteWow, I am not a huge pumpkin person but this sounds good! Thank you for sharing it on the Art of Home-Making Mondays! :)
ReplyDeleteThanks JES
DeleteWhat a great recipe and thanks so much for sharing it with us at Full Plate Thursday! Hope you had a great Thanksgiving and come back to see us real soon.
ReplyDeleteMiz Helen
See you thursday
DeleteI love the sound of this recipe - I can think of so many ways to use this wonderful pumpkin butter. I especially like the ice cream suggestion! Thank you for sharing this lovely recipe with us at the Hearth and Soul Hop. Shared!
ReplyDeleteOh wow...this sounds so great! :)
ReplyDeleteThanks for joining Cooking and Crafting with J & J!
I have been canning this recipe for years! But I place fresh pureed pumpkin and all ingredients in a crock pot for 10 hours and stirring it here and there! Then I placed in clean pint sized jars and placed in water bath for 45 minutes, let cool and this will stay in your pantry for a year!
ReplyDeleteThanks for stopping by and the tip!
DeleteYum! Pinning to try this!
ReplyDeleteI hope you try this, it's SO SO good!
DeleteThanks for stopping by and would love it if you followed me- thanks