February 03, 2017
Breakfast, Condiments, Vegetables,
Pumpkin , New England, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Brunch, Entertaining, Fall/Autumn, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
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"This butter can be smeared over toast, on a muffin, waffles, pancakes, and scones. The possibilities are endless.
(*The serving size noted has been deemed for 36 people, but each serving is measured as 2 tablespoons.*)"
In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
To serve, top with chopped nuts.
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This is a wonderful butter! I got 5 half pints from the batch. I did find that for me, that the amount of lemon juice made it too acidic. And to compensate, I added more maple syrup. So I will be cutting the lemon juice in half next time. I made these to take to my family. They will love it! Thanks for sharing! Made for Billboard Recipe Tag.