Thread: Pumpkin Sweets
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Old November 18, 2012   #47
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Spiced Pumpkin Butter

Savor pumpkin even after the season -- this canning recipe combines sweet pumpkin puree and maple syrup with tangy lemon juice and ground ginger.

Makes: 36 servings
Yield: Makes 4-1/2 cups
Prep 15 mins
Cook 25 mins

INGREDIENTS
4 
cups Pumpkin Puree (see Recipe Center) or two 15-oz. cans pumpkin
1 1/4
cups pure maple syrup
1/2
cup apple juice
2 
tablespoons lemon juice
2 
teaspoons ground ginger
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/4
teaspoon salt

Chopped hazelnuts (optional)

DIRECTIONS
1. In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
3. To serve, top with chopped nuts.

nutrition facts (Spiced Pumpkin Butter)
Servings Per Recipe 36, cal. (kcal) 35, carb. (g) 9, sodium (mg) 17, Percent Daily Values are based on a 2,000 calorie diet
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