Saturday, November 7, 2009

Pumpkin Butter

A friend of mine gave me this recipe and it is from All Recipes. com
Please note it can not be canned, as pumpkin is not an acid fruit.
So please refrigerate or freeze.
Here's the link: Pumpkin Butter


  • 1 (29 ounce) can pumpkin puree
  • 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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