Pumpkin Butter – a delicious recipe with pumpkin puree, sugar, pumpkin pie spice, unflavored gelatin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan combine all items and mix well.
2
Heat on med.
3
to high until boiling.
4
Reduce heat and simmer stirring constantly about 5 minutes.
5
Spoon hot mixture into prepared jelly jars.
6
Fill about 1/4 inch from the top.
7
Make sure there are no air bubbles and the tops of the jars are clean before putting the lids and rings on.
8
Secure lids tightly and place in boiling water.
9
Make sure the water is deep enough to cover the jars completely.
10
Cover and boil about 10 minutes.
11
Take them out and turn the jars upside down to cool.
12
Make sure before they are cool that all the lids are pressed in and don't make a popping sound when you push on them.
871
kcal
Calories
225
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 ½ cups pumpkin puree (canned from the store or fresh), 4 ½ cups sugar, 1 tablespoon pumpkin pie spice, 1 (1/4 ounce) envelope unflavored gelatin.
Yes, Pumpkin Butter falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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