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Home » Blog » Early American Pumpkin Butter Recipe

Early American Pumpkin Butter Recipe

By PreparednessMama on July 9, 2018 * 1 Comment

This Recipe Makes a Perfect Holiday Gift

Early American Pumpkin Butter recipe | PreparednessMamaEvery year, in the summer, I volunteer at my local county fair in an area they call the “Kitchen Cupboard.” It’s the place that county residents bring their favorite recipes to be judged and hopefully win ribbons. I accept the submissions and each year I always come home with a fabulous new recipe. About 10 years ago I was given this recipe for Early American Pumpkin Butter and it’s grown to be a family favorite.

Pumpkin is a low acid food and requires this amount of sugar and syrup to make it safe to can by the boiling water method. For safety reasons, do not reduce the amount of sugar or syrup unless you plan to store your finished pumpkin goodness in the refrigerator.

The traditional spicing and hint of maple will enhance holiday meals, and while this pumpkin butter recipe makes the perfect holiday gift, I eat it all year long!

Early American Pumpkin Butter – Makes 5 pints

2 29 oz cans of pumpkin
2 cups maple syrup
2 cups light corn syrup
2 cups firmly packed brown sugar
2 teaspoons lemon juice
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground mace
1/4 tsp vanilla

Put the 2-29 oz cans of pumpkin in a large non-aluminum pot; Set the pot over medium heat and stir in the maple syrup and light corn syrup. When they are thoroughly combined add the sugar, lemon juice and spices.

When it begins to boil, partially cover it and be careful; the mixture will spatter profusely. Cook your pumpkin butter at a slow boil, stirring frequently to prevent sticking, until it thickens and turns a darker color – about 45 minutes.

Ladle into clean jars and refrigerate once the mixture is cool. Your pumpkin butter will keep for two weeks in the refrigerator.

Ladle the hot butter into hot prepared pint canning jars, with 1/4 inch head space. Wipe the jar rim with a clean damp cloth and process in a boiling water canner for 15 minutes.

Enjoy this Early American Pumpkin Butter Recipe!

 

PreparednessMama
Preparedness Mama and its collaborators have created a one-stop shop of critical resources for families looking to prepare for disaster. We know firsthand that getting ready for the worst with a big family poses some particular challenges.
 
We’ve learned from the past so that you don’t have to make the same mistakes again. Fear of the unknown is one of the scariest things in life, but we hope that Preparedness Mama’s treasure trove of practical advice will make that unknown less daunting and ultimately help take the scared out of being prepared for every single one of our readers.

Comments

  1. Dee says

    December 12, 2015 at 2:54 pm

    This looks so good! I’m going to try butternut squash as an alternative, with molasses and honey. What a wonderful gift for this time of year! 🙂

    Reply

Trackbacks

  1. 20 Mason Jar Gift Ideas | PreparednessMama says:
    November 12, 2014 at 1:59 pm

    […] Pumpkin butter – this is my favorite recipe Early American Pumpkin Butter and I’ve been making it for years. […]

    Reply
  2. Harvest, Store & Use Fresh Pumpkin | PreparednessMama says:
    July 15, 2016 at 8:54 pm

    […] Early American Pumpkin Butter | PreparednessMama […]

    Reply

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