not safe to 'can' pumpkin at home due to the low acidity of the fruit, so I spoon the hot finished product into freezer safe jars and place them straight into the fridge/freezer. This recipe makes 3 pint jars, so I put two in our basement freezer for later and one upstairs in the fridge for us to enjoy right away. You will never pay $8.99 for a jar ever again....This recipe cost me around $3 for 3 jars!!!!
I am a pumpkin nut, so I added a few serving suggestions below. (Feel free to comment and leave me your favorite way to use it!)
PUMPKIN BUTTER RECIPE:
2- 15 oz. cans pumpkin puree- fresh or store bought (not canned pumpkin pie mix)
1 & 1/2 cups Brown Sugar
1 cup apple cider
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
Mix all the above ingredients into a saucepan. Cook on med. heat for 10-15 minutes. Turn off the heat and spoon into prepared jars. Screw on the bands and lids and cool in the fridge/freezer.
Try mixing a spoonful in:
*Softened Cream Cheese on your bagel
*spread onto graham crackers
*in your peanut butter sandwich
*Makes GREAT hostess or holiday gifts!