Spiced Pumpkin Butter
By á-29897
Servings Per Recipe 36, 2 T, each
cal. (kcal) 35,
Fat, total (g) 0,
chol. (mg) 0,
sat. fat (g) 0,
carb. (g) 9,
fiber (g) 0,
pro. (g) 0,
sodium (mg) 17,
Percent Daily Values are based on a 2,000 calorie diet
Ingredients
- 4 cups Pumpkin Puree or two 15-oz. cans pumpkin
- 1 1/4 cups pure maple syrup
- 1/2 cup apple juice
- 2 tablespoons lemon juice
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Details
Preparation time 15mins
Cooking time 40mins
Adapted from bhg.com
Preparation
Step 1
In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
You'll also love
- Classic Beef Stroganoff 4.5/5 (8 Votes)
- Fried Patty Pan Squash 4.5/5 (10 Votes)
- Apple and Cheddar Quiche 4.5/5 (8 Votes)
- Roasted Tomatoes 4.4/5 (20 Votes)
- Single-Serving Pumpkin Muffin 4.1/5 (35 Votes)
Review this recipe