One of the best parts of the Holiday season is the smell of freshly baked pies and cookies and the smell of pumpkin pie is at the top of the list. If you love pumpkin pie, pumpkin butter is the next best thing. It’s the perfect topping for your toast or bagel on those cold winter mornings and it’s almost as if you get to eat pumpkin pie for breakfast (which I’ve done) without the guilt.
Makes about 2 pints
2 (15 oz.) cans of pumpkin (not pumpkin pie filling)
1 ½ Cups of sugar
1 ½ teaspoons of freshly ground cinnamon
½ teaspoon of ground ginger
½ teaspoon of grated nutmeg (fresh is best)
¼ teaspoon of ground cloves
1/8 teaspoon of salt
In a large saucepan, combine pumpkin, cinnamon, ginger, cloves, nutmeg, salt, and sugar. Place over low heat and cook for 1 to 1 ½ hours or until desired thickness is reached. Make sure to stir frequently.
While pumpkin butter is cooking, sterilize 2- pint jars and lids in the dishwasher or by submerging in simmering water for 10 minutes. Remove from water when ready to fill.
While jars are still hot, ladle pumpkin butter into each jar until it is ¼ inch from the top. Wipe each rim with a damp, clean cloth and place the lids and rings on the jars.
Jars can then be processed in a bath of boiling water for 10 minutes to seal. If processed, remove jars to a draft free counter to cool completely.
If you don’t want to process the pumpkin butter, it can be stored in the refrigerator for up to 3 weeks. For freezing, place pumpkin butter into airtight, plastic containers rather than glass jars and freeze for up to 1 year.
These cute little jars of pumpkin butter make the perfect addition to a gift basket for the Holidays. Simply tie a decorative bow around them and add them to a basket of homemade goodies to pass out to your neighbors or co-workers. Labeling them with chalkboard labels rather than using a traditional gift tag is a great way to add an even more personal touch to your gift.