PERFECT PUMPKIN BUTTER
Apple butter was a childhood favorite of mine, so I couldn't wait to try pumpkin butter. The smell definitely puts you into a fall mood. It's sweet, full of fall flavors and super easy to prepare. Add a dollop to your morning toast and enjoy!
Provided by Lorah Hodges @lhodges1
Categories Spreads
Number Of Ingredients 6
Steps:
- Sterilize and have ready your mason/ball jars. I get about 3 1/2 pints & 3 1/4 pints and 1 pint out of the recipe.
- In a saucepan mix together pumpkin, allspice, pumpkin pie spice, and pectin. Bring to a boil.
- Mix in sugars one cup at a time stirring constantly until dissolved. Bring to boil and boil one minute, stirring constantly. Remove from heat.
- Transfer to dry jars and seal. This can be immediately used or given away. You can also freeze them all after letting them cool in the jars. Do not process this in a water bath, the pumpkin does not get hot enough in the center for safety. You may use a pressure canner if you would like to store these in the pantry.
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