6cupspumpkin puree (or four 15-oz cans of 100% pumpkin puree).
3 cupslight brown sugar, packed.
1 ½cupssugar.
3cupsapple juice (apple cider works great too!)
4 tbpslemon juice.
2 ¼ tspcinnamon.
1 ½tspnutmeg.
½tspcloves.
1tspsalt.
Instructions
Combing the Ingredients
In a large saucepan, combine the pumpkin purée, light brown sugar, granulated sugar, apple juice, and lemon juice. Stir until the sugars are well mixed.
Adding the Spices
Add the ground cinnamon, nutmeg, cloves, ginger, and salt to the mixture. Stir to combine thoroughly.
Cooking the Pumpkin Butter
Heat the mixture over medium heat, stirring frequently. Once it begins to bubble, reduce the heat to low and let it simmer for about 40-50 minutes. Continue stirring occasionally to prevent sticking, until the pumpkin butter thickens and darkens in color.
Checking the Consistency
To test for doneness, spoon a small amount onto a plate and let it cool for a minute. It should hold its shape and not be too runny.
Preparing the Jars
While the pumpkin butter is cooking, sterilize your 7 pint jars by boiling them in water for 10 minutes.
Filling the Jars
Remove the pumpkin butter from the heat and let it cool slightly. Fill the sterilized pint jars with the pumpkin butter, leaving about ¼ inch of headspace at the top.
Sealing the Jars
Wipe the rims of the jars clean, place the lids on top, and screw on the metal rings until fingertip-tight.
Processing the Jars
Process the filled jars in a boiling water bath for 10-15 minutes to ensure a safe seal.
Cooling and Storing the Jars
Carefully remove the jars from the water bath and let them cool on a clean kitchen towel or rack. Check that the jars are sealed properly; a sealed jar will have a lid that doesn’t pop back when pressed.
Enjoy!
Once cooled, store your pumpkin butter in a cool, dark place or refrigerate. Enjoy it as a spread on toast, in recipes, or as a thoughtful gift during the holiday season!