on the menu – pumpkin butter

I attended  a fun class on pumpkin butter the other night. Sadly, due to botulism, it is not something you can make and then can it, but you are allowed to freeze it! This recipe is a great way to use those uncarved pumpkins on your doorstep!


  • 1 (29 ounce) can pumpkin puree or 4 cups of freshly baked, pureed pumpkin
  • 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
  1. 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.
  2. Transfer to sterile containers and chill in the refrigerator until serving.

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