Canning Pumpkin Butter

If you have a bounty of pumpkins, use it up and can this amazing pumpkin butter!

6 cups of pumpkin puree 4 cups of white sugar 2 Tbsp Cinnamon 1 tsp ground nutmeg 1 tsp ground ginger 1 tsp ground cloves

Prepare canner, jars and lids (boil ect).  In a large saucepan warm the pumpkin puree until it is warmed through. 

Add the sugar and spices and stir well.

Simmer the pumpkin mixture for 30 minutes stirring constantly.

Fill the hot jars with the hot pumpkin butter leaving 1/4 inch head space, tap the jar to help settle the hot butter and then go around the inside to remove air bubbles. Wipe rim of jar with a clean damp towel.

Place the warmed canning lid on the jar and tighten the band to just finger tip tight.

Place jars in canner, ensuring they are completely covered with water by about two inches. Bring to a boil and process for 1 hour.

Remove canner lid. Wait 5 minutes to remove jars, cool with even space between jars.

After 24 hours make sure the lids have sealed. 

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