Pumpkin Butter

One day last week I made pumpkin butter, as I do every year. I would love to tell you that I roast and puree a fresh pumpkin to make this. Well I did one year. It is so much easier to use canned pumpkin. Trust me.

This makes a lovely hostess gift, or welcome to the neighborhood. Use it like you would apple butter. I just think it's so much better.

Pumpkin Butter
about 5 half pints
print recipe

4 cups of pumpkin puree (29 ounce can)
3/4 cup apple juice - all natural
2 teaspoons ground ginger, if using fresh use a little more
1/2 teaspoon ground cloves
1 cup white sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg, if using fresh grated use a little less
Juice of 1/2 lemon

Combine all ingredients in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.

Transfer to hot jars, seal with hot lids and rings and process in hot water bath for 15 minutes.

If you are going to use this in the next two weeks or so simply refrigerate without the canning process.