Spiced Pumpkin Butter


(0 votes) 0 0

When the leaves are falling, this spiced pumpkin butter sounds just right.

Shared by

Serving Size / Yield

6 1/2 pint jars


  • 4 C. pumpkin, cooked and mashed
  • 1 (2-oz.) package powdered pectin
  • 4 1/2 C. sugar
  • 1 Tbs. pumpkin pie spice
  • 1/2 tsp. unsalted butter

Our Readers Also Loved


Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes. Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space. Adjust caps according to manufacture's directions. Process 10 minutes in boiling water bath. After cooling, check seals.

Yield: 6 (1/2-pint) jars

Reviews (1)

  • Check with your local extention service on processing of pumpkin. I believe you need to pressur cook it. My canning book says 80 minutes at 10 lbs. pressure.

    Flag as inappropriate  |  January 17, 2008

Around The Web