Imen Dridi This delicious and easy pumpkin butter recipe, inspired by Joanna Gaines, is the perfect autumn treat. It’s quick to make with simple ingredients like pumpkin purée and warm spices. Spread it on toast, pancakes, or stir it into oatmeal for a creamy, flavorful boost. A cozy, homemade delight that’s both versatile and irresistible!
Recipe Ingredients:
- 1 (29 ounce) can pumpkin puree
- 1 ½ cups white sugar
- ¾ cup apple juice
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
How To Make Pumpkin Butter Recipe?
- Prepare the jars: Inspect five 1/2-pint (240ml) jars for cracks and ensure lids and rings are free from rust. Sterilize the jars by placing them in simmering water until ready to use. Wash the lids and rings in warm, soapy water and set aside.
- Combine the ingredients: In a large saucepan, stir together the pumpkin purée, sugar, apple juice, ground ginger, cinnamon, nutmeg, and cloves until well combined.
- Cook the pumpkin butter: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer, stirring frequently, until thickened (about 30 minutes).
- Fill the jars: Spoon the hot pumpkin butter into sterilized jars, leaving a 6mm / 1/4-inch gap at the top. Run a clean knife or thin spatula around the inside to remove air bubbles. Wipe the rims clean with a damp paper towel to ensure a good seal.
- Seal and cool: Top the jars with the lids and screw the rings on tightly. Allow the jars to cool to room temperature before transferring them to the refrigerator.
Recipe Tips:
- Use Pure Pumpkin Purée: Make sure to use 100% pumpkin purée, not pumpkin pie filling, as the latter contains added sugar and spices.
- Stir Regularly: Stir the pumpkin butter frequently while simmering to prevent it from sticking to the bottom and burning.
- Adjust the Spices: Taste the mixture as it cooks and adjust the spices if needed. You can add a pinch more cinnamon or nutmeg for a stronger flavor.
- Thicken Properly: Simmer the mixture long enough (about 30 minutes) until it’s thick and spreadable. If it’s too runny, cook a little longer.
- Store Correctly: Always let the pumpkin butter cool completely before storing it in jars, and keep it in the fridge for the best texture and flavor.
How To Store Leftovers?
First, let the leftover pumpkin butter cool to room temperature. Then, transfer it to clean, airtight jars or containers. Store in the refrigerator for up to 2 weeks.
Recipe Tips:
- Calories: 33
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1mg
- Potassium: 37mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 7g
- Protein: 0g
Check out More Recipes:
Joanna Gaines Pumpkin Butter
Description
This delicious and easy pumpkin butter recipe, inspired by Joanna Gaines, is the perfect autumn treat. It’s quick to make with simple ingredients like pumpkin purée and warm spices. Spread it on toast, pancakes, or stir it into oatmeal for a creamy, flavorful boost. A cozy, homemade delight that’s both versatile and irresistible!
Ingredients
Instructions
- Prepare the jars: Inspect five 1/2-pint (240ml) jars for cracks and ensure lids and rings are free from rust. Sterilize the jars by placing them in simmering water until ready to use. Wash the lids and rings in warm, soapy water and set aside.
- Combine the ingredients: In a large saucepan, stir together the pumpkin purée, sugar, apple juice, ground ginger, cinnamon, nutmeg, and cloves until well combined.
- Cook the pumpkin butter: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer, stirring frequently, until thickened (about 30 minutes).
- Fill the jars: Spoon the hot pumpkin butter into sterilized jars, leaving a 6mm / 1/4-inch gap at the top. Run a clean knife or thin spatula around the inside to remove air bubbles. Wipe the rims clean with a damp paper towel to ensure a good seal.
- Seal and cool: Top the jars with the lids and screw the rings on tightly. Allow the jars to cool to room temperature before transferring them to the refrigerator.
Notes
- Use Pure Pumpkin Purée: Make sure to use 100% pumpkin purée, not pumpkin pie filling, as the latter contains added sugar and spices.
- Stir Regularly: Stir the pumpkin butter frequently while simmering to prevent it from sticking to the bottom and burning.
- Adjust the Spices: Taste the mixture as it cooks and adjust the spices if needed. You can add a pinch more cinnamon or nutmeg for a stronger flavor.
- Thicken Properly: Simmer the mixture long enough (about 30 minutes) until it’s thick and spreadable. If it’s too runny, cook a little longer.
- Store Correctly: Always let the pumpkin butter cool completely before storing it in jars, and keep it in the fridge for the best texture and flavor.
