Pumpkin Butter
3 1/2 cups fresh ground pumpkin or canned pumpkin purée
2 1/2 cups light brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours
Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.)
Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch headspace. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool; adjust seals.
Makes five 6-ounce jars.
I have looked all over for a recipe for home canned pumpkin butter that DOES NOT need to be refrigerated . Your’s is the only one I have ever found.
I have a very small jam and jellie business and would love to make pumpkin butter. Have you ever read anything about botulism (sp) IF you can pumpkin butter ?
I would love to hear if you have ever had a problem? I just bought 5 pie pumpkins and can’t wait to try your recipe.
Many Thanks for a great website
Hi Karla, I have not had any problems with it but as you know it will always depend on how you do it. I have had this recipe online for over 10 years and never had a complaint about it.
Thanks for posting! This is similar to the one I use but I use pumpkin pie spice, I’m excited to try this one. @karla in order to sell pumpkin butter you must pass an FDA class. All this class really teaches you is how to test the pH of what you are canning, pumpkin is not acidic hence why if not canned correctly you can get sick. Also poking is very dense and it’s impossible to know if the pumpkin gets to the proper temperature even if you process it for a long period of time. (Hence why the higher pH is needed) I always test the pH of my pumpkin butter and you can add Lemmon juice or you can buy these acid tabs. I strongly suggest looking into the classes. Also Apple pumpkin butter is tasty and you don’t have to worry about the pH since apples are acidic.
Happy canning!
I would like to know what type of pumpkin to use for pumpkin butter. There are so many! My mom always used neck pumpkins for her pies.
Hi Kirstin,
Could you please direct me to the “FDA” class you spoke of here as I make cheescakes, home brewed wines, and now thinking about adding different butters and jellies? I do can and have been for years and I would like to start a “Professional” business and not just give everything I make away to family and friends!
Thanks for any help you can give me,
Liz