Sunday, October 10, 2010

Pumpkin Butter

This delicious topping is perfect for toast, pancakes, or waffles. It is a great source of Vitamin A and the flavor is enhanced by the sweetness of apple cider and spices.

Pumpkin Butter

1 - 29 oz. can pumpkin puree
3/4 cup apple juice or cider
2 teaspoons ginger
1/2 teaspoon ground cloves
1 and 1/2 cups white sugar*
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat and simmer for 45 minutes or until thickened. Stir frequently.

Spoon hot pumpkin mixture into hot jars. Cover and refrigerate until used.

Makes five 8 oz jars.

*Natural sweeteners may be used such as: date sugar, agave syrup, Sucanat, etc.

(USDA does not recommend canning pumpkin butter)

1 comment:

Fifi Flowers said...

I have a jar of pumpkin butter... I still have not tried it... smells delish!

Sharing My Favorite Recipes with You!

Health-Supportive Cooking

Welcome to my kitchen where recipes, cooking tips, and menu ideas are shared! Sit down at my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together.

Occasionally a recipe may be shared that is not BOTH vegan and gluten free. All gluten free recipes are designated with a tag below the recipe post.

Yum! Let's get cooking!

*If you are looking for a specific type of recipe, scroll to the left of the page where titles are listed by recipe category. *

*Recipes and photos copyright@LaTeaDah 2005 - 2012