Pumpkin Butter

In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice, cinnamon, and cloves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes, or until thickened, stirring occasionally. Ladle mixture in clean jars or freezer containers. Cover with lids. Store in refrigerator several weeks or freeze for several months. For canning: Process pints and quarts 10 minutes in boiling water bath.


	\| home \| back to Bread Spreads \| Pumpkin Butter 16 oz Solid pack Pumpkin 2/3 c Brown sugar 1/4 c Honey 1 tsp Lemon or orange juice 1/4 tsp Cinnamon 1/8 tsp Ground cloves In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice, cinnamon, and cloves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes, or until thickened, stirring occasionally. Ladle mixture in clean jars or freezer containers. Cover with lids. Store in refrigerator several weeks or freeze for several months. For canning: Process pints and quarts 10 minutes in boiling water bath.