Pumpkin Butter... it's like Fall in a jar! Dana Slatkin shares her super simple Pumpkin Butter recipe. Not only is is so easy to make, but it can be used on top of anything for a delicious treat. Check it out!
Fresh Pumpkin Butter
Makes about 3 1/2 cups
1 (29-ounce) can or 3 ½ cups fresh pumpkin purée
½ cup maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 star anise, optional
1. Place all the ingredients in a medium saucepot and bring to boil over medium heat, stirring frequently.
2. Reduce the heat to low and, stirring often, simmer until thickened and glossy, about 10 minutes if using canned pumpkin and 20 minutes if using fresh. Cool to room temperature. Store in airtight containers (see note) in the refrigerator.
How to Sterilize Canning Jars: To preserve fruit butter in glass canning jars, prepare a large pot with a rack or basket on the bottom to keep the jars from touching the bottom of the pot. The pot should be deep enough so that water covers the tops of the jars by at least 1 inch. To sterilize the jars, boil them in the water for 10 minutes. Remove them with tongs, drip dry, and carefully ladle the fruit butter into the hot jars, leaving an inch at the top. Wipe the rims with a clean, damp cloth and put the lids on the jars. Place the jars back in the pot; they shouldn't be touching each other or the sides of the pot. Cover the pot and begin timing when water reaches a boil; boil the jars gently and steadily for another 10 minutes. Remove them with the tongs and place the jars on a towel to cool. Check the lids to make sure the lids are sealed. If they have failed to seal, refrigerate instead. Store in a cool, dark place for up to 1 year.
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