Ahhhhhh! Fall is here…sort of…well, I wish the weather proved it was here anyway. At my house, Fall is here. I say that because all the fall decorations are up. One of our family traditions is that when the first cool front comes in, that’s when the fall decor comes out. This past Saturday evening into early Sunday morning a cool front rolled in with rain and a ten degree temperature change. Our daytime high was 92 degrees. At least it’s not 102, right?
Fall is Here: Pumpkin Butter
- 2 (15 ounce) cans of pumpkin puree, approx. 3 1/2 cups or fresh
- 3/4 cup apple juice
- 1/2 cup Splenda Brown Sugar blend
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tsp fresh lemon juice
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 30 minutes, stirring frequently. Be careful as the mixture bubbles and pops!
2. Remove from heat and let it sit for a few minutes before removing lid. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks.
Pumpkin shouldn’t be canned according to the National Center For Food Preservation. If you’re confused, just click the link.
This recipe makes enough to fill one large mason jar (about 3.5 cups) or about 7 (4oz) jars.
My hubby used some of the pumpkin butter on his banana nut ice cream and it was delish!
You can use pumpkin butter on toast, waffles, pancakes, in a sandwich with peanut butter, on crackers, on ice cream, in smoothies.
Do with it what you like! Be adventurous!