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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a more traditional pumpkin butter recipe, since it is cooked. Its very yummy as a spread, or used as the pumpkin layer in pumpkin cheese pie . In a fancy canning jar, it makes a tasty gift. (Cook time includes 10 minute water bath.) You can use Libby's Solid Pack canned pumpkin, or your own homemade pumpkin puree for this recipe. Ingredients:
3 1/2 cups pumpkin puree (commercially canned or homemade) |
4 1/2 cups white sugar |
1 tablespoon pumpkin pie spice |
1 (1/4 ounce) envelope unflavored gelatin |
Directions:
1. In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
2. Place over medium high heat and bring to a boil.
3. Reduce heat and simmer, stirring constantly for 5 minutes.
4. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top.
5. Remove air bubbles; wipe jar rims.
6. Cover at once with metal lids, and screw on bands.
7. Process in a boiling water bath for 10 minutes.
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