Tuesday, September 22, 2009

Pumpkin Butter

4 pounds pumpkin, pulp removed, peeled and chopped
3/4 cup apple juice
2 cups sugar
2 tsp. cinnamon
1/8 tsp. cloves

Place everything into a crock pot. Stir, cover and cook on high 1 hour. Cook on low for 9-11 hours or until thick and dark brown. Stir occasionally. Uncover and cook on low 1 hour longer. Stir with whisk until smooth. Ladel hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes into a boiling-water canner. Makes 3 pints.


  1. I love apple butter, I bet pumpkin butter is even butter. THANKS!!! for the recipe. Geri

    Every time I visit your blog I love the music you have. My favorite is Will You Love Jesus. THANKS!!! again.


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