Pumpkin Butter
Prep:
|
Cook:
5 half pint (237 ml) jars.
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Ingredients
3½ heaping cups pumpkin puree (see related recipes)
¾ cup apple cider
2 tsp ground ginger
½ tsp ground cloves
1½ cups honey
2 tsp ground cinnamon
1 tsp ground nutmeg
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962 grams pumpkin puree
177 ml apple cider
2 tsp (10 ml) ground ginger
½ tsp (2.5 ml) ground cloves
355 ml (510 grams) honey
2 tsp (10 ml) ground cinnamon
1 tsp (5 ml) ground nutmeg
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P1
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Combine pumpkin, apple cider, spices, and honey in a large saucepan; stir well.
- Bring mixture to a boil.
- Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
- Spoon hot pumpkin mixture into hot half pint (237 ml) jars, filling to within ¼ inch (.6 cm) from top.
- Remove air bubbles; wipe jar rims.
- Cover at once with metal lids, and screw on bands.
- Process in a boiling water bath for 10 minutes.
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Nutritional Info
Storage
Notes
Used with permission from
SCD RecipeRelated Recipes
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