Tuesday, October 12, 2010

Let's use that cooked down pumpkin

Pumpkin Butter

About 30oz's pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1.Combine pumpkin, apple juice, spices, and sugar in a large saucepan, stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2.Now what I would do is hot water bath 5 1/2 pint jars or you can place pumpkin butter in jars and store in fridge for about a week.
Yields about 5 - 1/2 pint jars

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