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Pumpkin Butter

Source of Recipe


Cooking with Paula Deen



List of Ingredients



• 1 (15-ounce) can pumpkin (not pie mix)
  
• ¾ cup sugar
  
• 1 tsp ground cinnamon
  
• ¼ tsp ground ginger
  
• ¼ tsp freshly grated nutmeg
  
• 1/8 tsp ground cloves
  
• Pinch of salt
  






Instructions



1. In a medium saucepan over medium-low heat, stir together canned pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Cook for 1 to 2 hours, stirring frequently, or until pumpkin butter is thick enough to coat the back of a spoon.
   
   
2. Just before using, sterilize jar and lid for 10 minutes in simmering water or in the dishwasher. Remove when ready to fill.
   
   
3. While pumpkin butter is still hot, ladle into hot sterilized jar, filling to within ¼-inch of the top. Wipe rim with a clean, damp cloth, and seal jar with lid and ring. Process in a boiling-water bath for 10 minutes. Remove from water bath, and allow to cool on the counter.
   
   Makes 1 pint.