Pumpkin Pecan Butter
February 19, 2012
"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."
- 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
Wash five 8 ounce jars , lids, and bands in hot, soapy water; rinse and drain.
Fill a canner with water and place the jars in the rack; cover and bring to a simmer over medium heat.
Reduce heat and keep jars hot until you're ready to fill them.
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.
Combine pumpkin, pecans, and pumpkin pie spice into a 6- or 8-quart saucepan. Measure sugar into a separate bowl; keep close by.
Stir fruit pectin into pumpkin mixture; add butter and bring to a rolling boil over high heat, stirring constantly.
Quickly stir in sugar; return to rolling boil and cook exactly one minute, stirring constantly.
Remove from heat; skim off any foam with a metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of the top.
Wipe jar rims and threads with a damp cloth; cover with lids and screw rings down tightly.
Place jars in boiling water bath in canner for five minutes.
*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).
Tips & Variations
- 5 (8 ounce) canning jars with lids and rings
- Stove top canner