This Amish Pumpkin Butter recipe is perfect for making large batches to can, delicious for spreading on gluten-free bread sandwiches throughout fall and winter, and unique enough to give as a thoughtful hostess gift at autumn gatherings!
INGREDIENTS
- 4 cups pumpkin purée (or two 15 oz cans)
- 1 1/4 cups sugar
- 2 tablespoons lemon juice
- 2 tablespoons
Cook Mode: Prevent your screen from going dark
INSTRUCTIONS
- In a large pan (at least 4 quarts), stir together the pumpkin purée, sugar, lemon juice, and .
- Heat the mixture over low to medium-low heat.
- Cook, stirring occasionally, until the pumpkin butter thickens and develops a deep brown color.
- Ladle the finished pumpkin butter into clean jars and seal tightly.
HOW TO CAN PUMPKIN BUTTER
- Ensure your pumpkin butter has a pH of 5.4 or lower before canning.
- Transfer the pumpkin butter to pint or half-pint jars.
- Wipe the rims of the jars to remove any debris that might prevent sealing.
- Place flat lids and rings on the jars, tightening the rings snugly.
- Arrange the jars in a pressure canner with a rack to keep them off direct heat.
- Add your canner’s recommended amount of water (typically 2 quarts). Match the water temperature to the temperature of the pumpkin butter to prevent jar breakage.
- Secure the canner lid and heat over medium-high heat until steam escapes from the steam valve.
- Allow the canner to steam for 10 minutes before placing pressure weights on the steam valve at the 10-pound setting.
- Process the jars at pressure for 30 minutes.
- Remove the canner from heat and let it cool for at least an hour before opening to prevent jars from breaking due to sudden temperature changes.
- Leave the rings on sealed jars for at least 24 hours before removing them to clean and dry the jars for storage.
- Store the jars in a cool, dark place.
Enjoy your homemade Amish Pumpkin Butter!
