August 28, 2016
Pumpkin Butter

Pumpkin Butter

by Berkeley Wellness  |  

Serve this thick spread as you would jam or preserves. For longer storage, sterilize 5 half-pint canning jars. Transfer the pumpkin butter to the hot jars. Place the screw lids on top and seal. Place the jars in a boiling water bath, and process for 10 minutes after the water returns to a boil. Once processed, the pumpkin butter will keep for several months. Timing alert: This pumpkin butter needs to be tended on stovetop for about 1½ hours.

Makes 4 Cups


3 cans (15 ounces each) unsweetened pumpkin puree

½ cup packed brown sugar

½ cup granulated sugar

¼ cup orange juice

1 teaspoon cinnamon

¾ teaspoon ground ginger