Recipe For Canning Pumpkin Butter

John Blinks

5 min read

·

Jul 31, 2024

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A Sweet and Spicy Treat: Canning Pumpkin Butter

Pumpkin butter is a delicious and versatile spread that can be enjoyed on toast, biscuits, or even used in baking. It's a simple recipe that requires minimal ingredients and is perfect for preserving the flavors of autumn. Here's how to make your own pumpkin butter and can it for later enjoyment:

Ingredients:

• 4 cups cooked pumpkin puree (from about 1 medium pumpkin)
• 1 cup apple cider
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 cup lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Equipment:

• Large stockpot
• Immersion blender
• Canning jars (pint size)
• Canning lids and rings
• Water bath canner
• Jar lifter
• Ladle
• Measuring cups and spoons

Instructions:

Preparing the Pumpkin Butter:

1. Combine ingredients: In a large stockpot, combine all ingredients.
2. Simmer and reduce: Bring the mixture to a boil over medium heat, then reduce heat and simmer for about 1 hour, stirring occasionally.
3. Blend and thicken: Use an immersion blender to puree the mixture until smooth. Continue to simmer, stirring frequently, until the mixture has thickened to the consistency of a thick jam. This may take another 30-45 minutes.
4. Test for doneness: To test for doneness, place a small amount of the pumpkin butter on a chilled plate. If it sets up and doesn't run when the plate is tilted, it's ready.

Canning the Pumpkin Butter:

1. Prepare jars: Wash canning jars, lids, and rings in hot, soapy water. Rinse thoroughly and sterilize the jars in a boiling water bath for 10 minutes.
2. Fill jars: Ladle the hot pumpkin butter into the sterilized jars, leaving 1/2 inch headspace at the top.
3. Remove air bubbles: Use a clean spoon or a chopstick to remove any air bubbles.
4. Wipe jar rims: Wipe the jar rims with a clean, damp cloth to ensure a clean seal.
5. Apply lids and rings: Place a clean lid on each jar and screw on the ring, tightening just until resistance is felt.
6. Process in water bath: Place the filled jars in a water bath canner, ensuring the water covers the jars by at least 1 inch. Bring the water to a boil and process for 15 minutes.
7. Remove and cool: Carefully remove the jars from the water bath and let them cool completely on a wire rack.

Storage:

• Once cooled, check for proper seals. The lids should be concave (pushed down in the center).
• Store canned pumpkin butter in a cool, dark place. Properly canned pumpkin butter can last up to a year.

Tips:

• You can adjust the spices to your liking. If you prefer a sweeter pumpkin butter, add a little more sugar.
• If you're using canned pumpkin puree, make sure it's not the pie filling variety. It should be plain, unsweetened pumpkin puree.
• You can use this recipe to can other types of fruit butters, like apple butter or pear butter.

Enjoy your homemade pumpkin butter on toast, crackers, or use it as a topping for pancakes, waffles, and ice cream!