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BUTTERS:
Pumpkin Butter
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Pumpkin
Butter |
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Perfect for fall
weather...
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16
oz |
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can
pumpkin purée |
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½
cup |
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brown sugar, packed |
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¼
cup |
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honey |
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1
Tbs |
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fresh lemon juice |
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¼
tsp |
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ground cinnamon |
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1/8
tsp |
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ground allspice |
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1/8
tsp |
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ground cloves |
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1 |
Combine all
ingredients in a medium saucepan. Bring to a
boil over medium-high heat, stirring frequently.
Reduce heat; simmer 20 minutes or until thick,
stirring occasionally. |
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2 |
Cool
slightly and pack into small, airtight
containers. |
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Yield: 2 cups |
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Cooking Tips |
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*Serve like a jam
for muffins and toast. |
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**This can be
refrigerated for several weeks, or it can be frozen for
several months. |
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