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Pumpkin Butter
This recipe is very easy and delicious for a light fall spread. Ingredients
- 29 Ounces of Pumpkin Puree
- 1 Cup Brown Sugar
- Cinnamon
- Ginger
- Nutmeg
- 3/4 Cup Apple Juice
Directions
- Combine pumpkin, spices, apple juice and sugar in a medium sauce pan. Bring to a boil then reduce heat to medium/low and cook for 35 minutes with the lid ajar, stirring every couple minutes. Let cool and pour pumpkin butter into mason jars. Stores up to about three weeks in the fridge. Makes about 4 cups.
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