Pumpkin Butter



  • 6 cups of pumpkin puree – fresh or canned your choice
  • 4 cups of sugar
  • 2 Tbsp Cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cloves


  1. Prepare canner, jars and lids (boil ect)
  2. In a large saucepan warm the pumpkin puree until it is warmed through
  3. Add the sugar and spices and stir well.
  4. Simmer the pumpkin mixture for 30 minutes stirring constantly. You will note that the mixture has a thick shinny look to it and does not run freely off of the spoon. I have noticed using fresh pumpkin this has happened faster than 30 minutes.
  5. Fill the hot jars with the hot pumpkin butter leaving 1/4 inch head space, tap the jar to help settle the hot butter and then go around the inside to remove air bubbles. Wipe rim of jar with a clean damp towel
  6. Place the warmed canning lid on the jar and tighten the band to just finger tip tight.
  7. Place jars in canner, ensuring they are completely covered with water by about two inches. Bring to a boil and process for 1 hour. If you choose to preasure can them, you would process it at 10 pounds pressure for 30 minutes.
  8. Remove canner lid.
  9. Wait 5 minutes to remove jars, cool with even space between jars.
  10. Please after 24 hours make sure the lids have sealed. There should be no give when pressing the center of the lid. If they have not sealed place in the fridge to use right away.

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