Spiced Pumpkin Butter (Made With Fresh Pumpkin)

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READY IN: 1hr 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Have ready, hot, sterilized jars and their lids.
  • Preheat the oven to 425°F
  • Cut each pumpkin in half. Scoop out and discard the seeds. Brush the pumpkin halves with the melted butter and place, cut side down, on a baking sheet. Bake until tender, 25-35 minutes, depending on the size of the pumpkin halves.
  • Using a spoon, scoop the flesh from the pumpkin halves and place in a bowl. Stir and mash the pumpkin until pureed. Measure out 5 cups of the pumpkin puree; reserve any remaining puree for another use.
  • In a large nonreactive saucepan, combine the pumpkin puree, sugars, cider, ginger, cinnamon, nutmeg and cloves. Stir until blended. Bring just to a boil over medium high heat, stirring constantly. Reduce the heat to medium-low and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 30 minutes.
  • Ladle the hot butter into jars, leaving 1/4 inch of headspace. remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
  • The sealed jars can be stored in the refrigerator for up to 2 months. The butter can also be stored in airtight containers or heavy-duty resealable plastic bags in the freezer for up to 1 year.
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