• Cooking Time: 30 minutes
  • Servings: 12-15
  • Preparation Time: 15 minutes



  • Recipe
  • 1 (29 ounce) can pumpkin puree
  • 3/4 cup apple juice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 & 1/3 cups brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmet
  • juice of half a lemon


  • Combine pumpkin, apple juice, spices, and sugar in a laerge saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spice to taste. Stir in lemon juice, or more to taste.
  • Once cool, pumpkin butter can be kept in an airtight container in the fridge.
  • To preserve: Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath for 10 minutes.

Categories: Halloween  Jam/Preserve  Thanksgiving 

Website Credit: http://moogieland.blogspot.com/2010/09/pumpkin-butter.html

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