Pumpkin Pecan Butter

80
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"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 recipe yields 80 servings
OK

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).

Tips & Variations


  • 5 (8 ounce) canning jars with lids and rings
  • Stove top canner

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