Pumpkin Butter

Fall is starting to show in the US, and in that spirit, we wanted to start gearing up for the Holiday Season. I started to search for a Pumpkin recipe over at FOODILY, and came across Pumpkin Butter. Mmm… What can scream more Fall than pumpkin? This has to be the perfect way to have a little fall love every morning.

Looking at all the recipes, found out that most of them were an adaptation of this one from Allrecipes.com. After reading all the comments and suggestions, decided to make a smaller batch and a less sweeter one. I reduced the amount of puree, sugar and apple juice. Since the apple juice I used already is sweetened, I cut it in half from its original recipe.

The result is amazing. A dark colored caramelized spread with a nutty+pumpkin flavor!

Pumpkin Butter

Pumpkin Butter

Based on the recipe found at AllRecipes.com
Yield 3  jars, ½ pint

Ingredients

1 can pumpkin puree (15 oz.)
½ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
¾ cup  sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Directions:

  1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil.
  2. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
  3. Transfer to sterile containers and chill in the refrigerator until serving.

Pumpkin Butter

Pumpkin Butter

Pumpkin Butter

Pumpkin Butter

Pumpkin Butter

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