Recipe Details
Ingredients
-
1(29 ounce) canpumpkin puree
-
1 ½cupswhite sugar
-
¾cupapple juice
-
2teaspoonsground ginger
-
2teaspoonsground cinnamon
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1teaspoonground nutmeg
-
½teaspoonground cloves
Cooking Directions
-
Inspect five 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.
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Stir pumpkin purée, sugar, apple juice, ginger, cinnamon, nutmeg, and cloves in a large saucepan over medium heat until well combined; bring to a boil. Reduce the heat and simmer, stirring frequently, until thickened, about 30 minutes.
-
Pack pumpkin butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
-
Cool to room temperature, then chill in the refrigerator.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe40 | |
| Calories39 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Saturated Fat 0g |
1% |
| Sodium 49mg |
2% |
| Total Carbohydrate 10g |
4% |
| Dietary Fiber 1g |
3% |
| Total Sugars 9g |
|
| Protein 0g |
0% |
| Vitamin C 1mg |
1% |
| Calcium 7mg |
1% |
| Iron 0mg |
2% |
| Potassium 50mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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