So good Spiced Pumpkin Butter
Spiced Pumpkin Butter recipe
Yield
48 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
pumpkin
cooked, mashed |
|
| 1 ¾ | ounces |
fruit pectin, dry
one box |
|
| 4 ½ | cups |
sugar
|
|
| 1 | tablespoon |
pumpkin pie spice
|
|
| ½ | teaspoon |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
pumpkin
cooked, mashed |
|
| 50.6 | ml/g |
fruit pectin, dry
one box |
|
| 1.1 | l |
sugar
|
|
| 15 | ml |
pumpkin pie spice
|
|
| 2.5 | ml |
butter, unsalted
|
|
Directions
Place pumpkin in a heavy kettle.
Stir in pectin. Place over high heat and bring to a boil, stirring constantly.
Stir in sugar, pumpkin pie spice, and butter.
Continue stirring and bring to a full rolling boil. Boil hard exactly 4 minutes.
Remove from heat. Stir 5 minutes.
Ladle into ½ pint hot, sterilized jars, leaving ¼ inch head space.
Adjust caps according to manufacture's directions.
Process 10 minutes in boiling water bath.
After cooling, check seals. Makes 6 (½- pint) jars.
