Pumpkin Pecan Butter

10m
Prep Time

30m
Cook Time

40m
Ready In

Recipe: #4681

February 19, 2012

Categories: Pecan, Pumpkin, Canning/Preserving, Thanksgiving, Gluten-Free, High Fiber, Low Cholesterol, Low Fat, No Eggs, Vegetarian, more

recipe by:
Felix4067

"You've had apple butter, but this is something special. Really good served on plain biscuits, but also fabulous as a hot ice cream topping, served over baked sweet potatoes, or spread on pumpkin or zucchini bread. Serving size assumes 1 tablespoon per serving, and the recipe makes enough to fill five 8 ounce jars."

Original is 80 servings

Metric US

I've Tried It

Ingredients

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3 1/2 cups pumpkin puree (canned, not pumpkin pie filling)
1 cup pecans, chopped (toasted)
1 tablespoon pumpkin pie spice

4 1/2 cups granulated sugar
1.75 ounce pectin (one 1.75 ounce box Sure-Jell fruit pectin)
1/2 teaspoon butter

Nutritional

Serving Size: 1 (24.3 g)
Calories 59.6
Total Fat - 1 g
Saturated Fat - 0.1 g
Cholesterol - 0 mg
Sodium - 45.2 mg
Total Carbohydrate - 13 g
Dietary Fiber - 0.4 g
Sugars - 11.8 g
Protein - 0.3 g
Calcium - 3.6 mg
Iron - 0.3 mg
Vitamin C - 1.2 mg
Thiamin - 0 mg

Step 1

Wash five 8 ounce jars , lids, and bands in hot, soapy water; rinse and drain.

Step 2

Fill a canner with water and place the jars in the rack; cover and bring to a simmer over medium heat.

Step 3

Reduce heat and keep jars hot until you're ready to fill them.

Step 4

Put the flat lids in a saucepan and cover with water; bring just to a simmer over medium heat. Do not boil. Reduce heat and keep them hot until you're ready to use them.

Step 5

Combine pumpkin, pecans, and pumpkin pie spice into a 6- or 8-quart saucepan. Measure sugar into a separate bowl; keep close by.

Step 6

Stir fruit pectin into pumpkin mixture; add butter and bring to a rolling boil over high heat, stirring constantly.

Step 7

Quickly stir in sugar; return to rolling boil and cook exactly one minute, stirring constantly.

Step 8

Remove from heat; skim off any foam with a metal spoon.

Step 9

Ladle quickly into prepared jars, filling to within 1/8 inch of the top.

Step 10

Wipe jar rims and threads with a damp cloth; cover with lids and screw rings down tightly.

Step 11

Place jars in boiling water bath in canner for five minutes.

Step 12

*This can also be frozen instead of canned if you'd like. After removing from heat, let cool almost completely and transfer to freezer containers or zip-top plastic bags, then freeze. Defrost in refrigerator before eating (you may have to stir as some separation can occur).