One last thing I didn’t get to squeeze in before Christmas that I had in my gift baskets. This pumpkin butter is really really good and so easy to make. I’m proud to say I also canned for the first time, it’s a lot less scary then I thought it would be. I made this recipe times 6 so that’s why it might look like a lot in the pan, but for sure give it a try.
(Adapted from Paula Deen)
1 (15 ounce) can pumpkin (not pie mix)
¾ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
pinch of salt
In a medium saucepan over medium-low heat, stir together canned pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt.
Cook for 1 to 2 hours, stirring frequently, or until pumpkin butter is thick enough to coat the back of a spoon.
Just before using, sterilize jar and lid for 10 minutes in simmering water or in the dishwasher. Remove when ready to fill.
While pumpkin butter is still hot, ladle into hot sterilized jar, filling to within ¼ inch of the top. Wipe rims with a clean damp cloth, and seal jars with lid and ring. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath, and allow to cool on the counter.
Note: If you choose not to process the pumpkin butter in a water bath, the butter can be stored in the refrigerator for 2 to 3 weeks or frozen for a year.