Tuesday, November 24, 2015
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.
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
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.