Butternut Squash Butter
Found butternut squash at bargain prices and wanted to do a butter with it. I found only 1 recipe online and adapted it into this. Great color and flavor. Perfect spread on toast, pancakes or waffles. This recipe produced 11+ half pint jars. Because winter squashes and pumpkins are not acidic enough, the USDA does NOT recommend canning mashed product. These store in the fridge for 2 months or the freezer for longer storage.
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READY IN: 50mins
SERVES: 184
YIELD: 11 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 9cups butternut squash puree
- 1 1⁄2cups undiluted unsweetened apple juice concentrate
- 2 1⁄4cups dark brown sugar
- 1teaspoon cinnamon
- 1teaspoon ground nutmeg
- 1teaspoon ground ginger
- 1⁄2teaspoon ground cloves
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DIRECTIONS
- Place all ingredients in large, heavy bottom pot.
- Heat to boiling.
- Reduce heat, simmer 40-45 minutes, stirring frequently to prevent sticking.
- To test if done, a dollop placed on a plate will not run after 2 minutes.
- Pack into clean jars, cover and refrigerate or freeze.
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