Pumpkin spice & everything nice 🤎🎃🍂

Home made pumpkin butter

This butter is good in the fridge for two weeks and 6 months when frozen! This recipes makes 6 8oz jars

Ingredients:

▢ 5 oz. canned 100% pumpkin puree, (three 15-oz. cans OR a 29-oz. can and a 15 oz. can)

▢ 2 ½ cups light brown sugar, packed

▢ 2 cups apple juice, (cider works well too)

▢ 1 ½ tsp. ground cinnamon

▢ 1 tsp. ground nutmeg

▢ ¼ tsp. ground cloves

▢ ⅛ tsp. ground ginger

▢ 1 dash salt

(you can use 2 tablespoons of pumpkin pie spice instead of breaking the spices down)

Instructions:

Add the pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger and salt. Stir until combined.

Cover and cook on LOW for 4 hours or HIGH for 2 hours.

Stir once the pumpkin butter is done cooking. Cool on the counter for an hour before spooning into jars.

Refrigerate for up to two weeks or place in the freezer for up to 6 months. If freezing, leave an inch of room at the top of the jars.

Nutrition

Calories: 116kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 162mg | Fiber: 2g | Sugar: 26g | Vitamin A: 8273IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

#pumpkinrecipes #pumpkinspicerecipe #homaderecipe #homesteading #canning