I used to make this and sell it. It went very well, however, I have had to let some of these products go to the wayside for my more popular items. This is also good if you want to substitute the Brown Sugar with 1 C of Agave for a Sugar Free Butter.
This is a great treat to give as a gift for the Holidays or to serve at your Thanksgiving meal.
Pumpkin Butter
- 1 Medium Pumpkin
- 1 C Brown Sugar
- 1/2 C Maple Syrup
- 1/4 C Lemon Juice
- 1/2 t Ground Cinnamon
- 1/2 t Ground Cloves
- 1/2 t Ground Ginger
- 1- 2 oz pack Powdered Pectin
Cut Pumpkin into 5"x5" pieces, discard pulp and save seeds for roasting. Place upside down on baking sheets covered with foil and cover. Bake at 350 degrees for 1 hours. Allow to cool and then remove meat of pumpkin from shell. Chop into 1" cubes and puree in a food processor add a Tablespoon of water as needed to aid in a smooth product.
Mix pumpkin, sugar, syrup, lemon juice and spices in a non-reactive Dutch Oven and bring to a boil, continue boiling for 1 minute; add pectin, return to a boil for 4 minutes stirring constantly.
Remove from heat, stir constantly for 5 minutes to cool. Ladle into prepared 1/2 pint jars, place prepared lids and caps. Process in a Pressure Canner for 40 minutes at 10 lbs. pressure.
Remove from canner and allow to cool overnight, label as you wish and enjoy.
