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Thursday, September 10, 2009

Canning Homemade Pumpkin Butter Recipe

During the fall months (the end of September and early October) I love making a variety of pumpkin recipes since pumpkins are in-season here in our area. One of the things I enjoy making is some delicious homemade Pumpkin Butter.

Pumpkin Butter Recipe

3 1/2 cups fresh pumpkin purée
2 1/2 cups brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon allspice

Combine the fresh pumpkin with brown sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours

Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch head space. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool and adjust seals.

16 comments:

Julie said...

What an easy recipe! Ecspecially since I already have all the ingredients! Right up my alley =)

Anonymous said...

How do I get from a "fresh whole pumpkin" to the "fresh pumpkin puree" needed in this recipe?

Thanks!!
Marie

Leroy said...

I would put it in a blender or food processor. At least, that's what I'm going to do.
Leroy

Shelly said...

I cook up my fresh pumpkin...peel and cube your fresh pumpkin and boil it until its soft and spoon it out of the water with a slotted spoon. Place the softened cubes in a food processor or blender and blend it down until its smooth and creamy and then you will have pumpkin puree.

Lisa P@www.isitmondayalready.com said...

Looks awesome! Ill be trying it soon and will be sure to pass on the linky love from my blog if it turns out!!

The Turner's said...

I hope to make this today with a pumpkin from my yard and apples from the market. With all that freshness, surely I can't go wrong! Sounds so yummy!

Anonymous said...

How many pint jars does this recipe fill?

Shelly said...

Sorry Anon...I didn't keep track of how many pints it made...I am going to guess that it made 6 or 7. I can't remember off the top of my head as I did a lot of canning that day.

JenniferB said...

I think I like pumpkin butter better than apple butter

JenniferB said...

posted/blogged about your tupperware contest on my site
http://mynotsohurriedlife.blogspot.com/2009/10/cool-giveaways-october-november.html

JenniferB said...

I am now following your blog

Jes said...

Great Giveaway and definetely need to try that recipe...sounds sooo good right now! :)

Anonymous said...

I am baking my fairy tale pumpking right now with pie spices and a cup of brandy inside then I will make a pie and pumpkin butter. The house smells wonderful.

Molly said...

I just found your blog while looking for pumpkin butter recipes! I posted on my facebook profile right away and I can't wait to go back and read your previous entries!

http://www.facebook.com/Sheloves2sew?ref=profile

Molly

Nicole said...

so, um, I know you say to use FRESH pumpkin puree... but do you think I could use the canned stuff? No fresh pumpkins here anymore.

Mia said...

I just found this recipe. And water bath canning for pumpkin butter goes against everything the USDA has to say. But I like your recipe and will be using it here later this afternoon. Except I will be freezing mine.