Honey Pumpkin Butter
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
6 8 oz jars
ingredients
- 1064.65 ml pumpkin puree
- 295.73 ml honey
- 29.58 ml fresh squeezed lemon juice
- 9.85 ml grated lemon zest
- 14.78 ml cinnamon
- 2.46 ml ground cloves
- 2.46 ml pumpkin pie spice
- 4.92 ml nutmeg
- 1.23 ml salt
directions
- Combine all ingredients in a saucepan (covered or uncovered) and let simmer 45 minutes, stirring frequently.
- Remove from heat and immediately ladle into clean, sterilized 8 oz. canning jars.
- Immediately place filled jars into refrigerator to seal jars.
- Enjoy! (Keep refrigerated-- once opened, it will last up to a month).
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RECIPE SUBMITTED BY
Air Force Medic, Military wife, I love to cook and bake and am (mostly- I did work as a recipe developer for a large food-science company once upon a time) a self-taught baker and chef! I love love LOVE to travel- my husband and I currently live in Germany with the US military. Great way to travel on the cheap and try foods from all across the world! :)