Celebrate Fall With This Pumpkin-Ginger Butter Delight
Friend, I can guarantee you that this pumpkin-ginger butter will become your new favorite fall spread!
It captures all the fall flavors we have come to love so much this time of the year, and it goes deliciously with so many things!
Despite being thick, creamy, and perfectly sweet, this pumpkin-ginger butter contains no cream or butter, making it great if you avoid fats and want a less guilty sweet treat!
Scroll down to get this delicious recipe.
*This post is sponsored by the makers of Ball® home canning products
pumpkin-ginger butter recipe
Fresh, earthy pumpkin is the heart of this butter.
A little bit of brown sugar is used, which caramelizes deliciously and deepens the flavors.
A hint of citrusy twang is added with lemon juice to balance it all out.
And lastly, the aromatic warmth of ginger, cinnamon, and cloves adds that fall flavor we love and ties everything together.
Preserving Method: Freezing
Prep and Cook Time: 60 minutes
Makes: About 6 (8 oz) half pint freezer jars. GET THEM HERE
INGREDIENTS:
1 (3 lb) pie pumpkin, peeled, seeded, and cubed (about 8 cups)
1 cup apple juice
2 Tbsp. minced fresh ginger
2 cups firmly packed light brown sugar
2 Tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
DIRECTIONS:
Bring the first 3 ingredients to a boil in a 4-qt. stainless steel pan or enameled Dutch oven; cover, reduce heat, and simmer for 30 minutes or until pumpkin is very soft.
Process the pumpkin mixture in 2 batches in a blender until smooth, pouring each batch into a bowl. Return the pumpkin mixture to the Dutch oven.
Stir in brown sugar and the last 3 ingredients. Cook, partially covered, over medium-low heat for 20 minutes or until the mixture thickens and holds its shape on a spoon, stirring often.
Spoon pumpkin mixture into hot jars, leaving 1/2-inch headspace. Center lid on jars. Apply bands and adjust loosely.
Cool jars entirely on a wire rack and place jars in the freezer. Once pumpkin butter is frozen, adjust the bands to fingertip-tight.
Store in the freezer for up to 8 months. Thaw in refrigerator, refrigerate after thawing, and use within 3 weeks.
how to use pumpkin butter:
Mix with plain yogurt and top with muesli
Use as a topping for flapjacks or pancakes
Spread it on toast, English muffins, scones, or biscuits
Enjoy it on waffles with maple syrup
Dollop on salty crackers with cream cheese
print this recipe
pumpkin-ginger butter
INGREDIENTS:
1 (3 lb) pie pumpkin, peeled, seeded, and cubed (about 8 cups)
1 cup apple juice
2 Tbsp. minced fresh ginger
2 cups firmly packed light brown sugar
2 Tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
DIRECTIONS:
Bring the first 3 ingredients to a boil in a 4-qt. stainless steel pan or enameled Dutch oven; cover, reduce heat, and simmer for 30 minutes or until pumpkin is very soft.
Process the pumpkin mixture in 2 batches in a blender until smooth, pouring each batch into a bowl. Return the pumpkin mixture to the Dutch oven.
Stir in brown sugar and the last 3 ingredients. Cook, partially covered, over medium-low heat for 20 minutes or until the mixture thickens and holds its shape on a spoon, stirring often.
Spoon pumpkin mixture into hot jars, leaving 1/2-inch headspace. Center lid on jars. Apply bands and adjust loosely.
Cool jars entirely on a wire rack and place jars in the freezer. Once pumpkin butter is frozen, adjust the bands to fingertip-tight.
Store in the freezer for up to 8 months. Thaw in refrigerator, refrigerate after thawing, and use within 3 weeks.
This delicious spread is not merely a condiment; it's a celebration of the harvest, a tribute to the cozy moments spent by the fireplace, and a testament to the joyous anticipation of holidays around the corner! Enjoy friend!
I think you will love these fall canning favorites as well:
