This homemade pumpkin butter is literally Fall in a jar! A wonderful treat on toast, oatmeal, pancakes, and so much more! The best part, it's ready in just 15 minutes!
Course: Canning
Cuisine: American
Servings: 4half pints
Ingredients
1(29 oz.) can 100% pure pumpkin
1/2c.granulated sugar
1/2c.light brown sugarpacked
1c.apple cider
2tsp.ground cinnamon
1tsp.ground ginger
1/2tsp.ground nutmeg
1/4tsp.ground cloves
2tsp.lemon juicefresh squeezed
Instructions
In a large glass heatproof and microwavable safe bowl, combine all ingredients, except lemon juice. Cover with a loose covering that is microwavable safe such as a sheet of wax paper or paper towel.
Microwave on HIGH power for 6 minutes; stir. Cook an additional 6 minutes; stir. Cook for an additional 3 minutes; stir.
Carefully remove the hot bowl from microwave using oven mitts for protection. Carefully remove loose cover and stir in lemon juice.
Cool completely. Transfer to sterile containers and refrigerate until ready to serve.
Notes
Cook's Note: Pumpkin butter will keep in an airtight container in the refrigerator for up to 3 weeks or frozen in an airtight container for 6-12 monthsCanning is not recommended for pumpkin butter due to the low acid content. I found these cute labels here: Pumpkin Butter