Honey Pumpkin Butter

Submitted by Megan Krape

"This makes a great gift- ladle it into Kerr jars, stick a sticker and a few ribbons, and this creamy dip or spread is an instant hit! I love to eat this on toast, cornbread muffins, dip apples in it, crackers, - ***or baste it on chicken or turkey! *** Simply amazing... makes about six 8 oz. jars"

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 6 8 oz jars

ingredients

• 4 1⁄2 cups pumpkin puree
• 1 1⁄4 cups honey
• 2 tablespoons fresh squeezed lemon juice
• 2 teaspoons grated lemon zest
• 3 teaspoons cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon pumpkin pie spice
• 1 teaspoon nutmeg
• 1⁄4 teaspoon salt

directions

1. Combine all ingredients in a saucepan (covered or uncovered) and let simmer 45 minutes, stirring frequently.
2. Remove from heat and immediately ladle into clean, sterilized 8 oz. canning jars.
3. Immediately place filled jars into refrigerator to seal jars.
4. Enjoy! (Keep refrigerated-- once opened, it will last up to a month).

Reviews

[lckern]

I grew lots of pumpkins in my garden this year, and tried this recipe. I LOVE it! I love the honey flavor, which is nicely balanced with the pumpkin and spices! I'll be making this recipe again!

 

[Rainbow - Chef 5368]

yumm!