Homemade Pumpkin Butter Recipe

Ingredients

• 1 (29 ounce) can pumpkin puree
• 1.5 cups white sugar
• 0.75 cup apple juice
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 0.5 teaspoon ground cloves

Instructions

1. Check five ½-pint jars for cracks and make sure the rings fit well; throw away any that are damaged. Put the jars in simmering water until you’re ready to fill them. Wash new lids and rings in warm, soapy water; rinse thoroughly.
2. Mix pumpkin puree, sugar, apple juice, ginger, cinnamon, nutmeg, and cloves in a large saucepan over medium heat; stir to combine. Bring to a boil, then reduce heat and simmer uncovered, stirring often, until thickened, about 30 to 35 minutes. The pumpkin butter is done when a spoon leaves a trail that doesn’t immediately fill in when dragged through the mixture.
3. Spoon pumpkin butter into hot, sterilized jars, leaving ¼ inch of space at the top. Use a thin spatula or knife along the inside to get rid of air bubbles. Wipe the rims with a damp paper towel and secure the lids tightly.
4. Let jars cool to room temperature; store in the refrigerator for up to 3 weeks.

Nutrition

• Calories: 39 kcal
• Fat Content: 0 g
• Fiber Content: 1 g
• Sugar Content: 9 g
• Sodium Content: 49 mg
• Protein Content: 0 g
• Carbohydrate Content: 10 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g