Homemade pumpkin butter with cinnamon, cloves and sugar that gets canned for long storage. This is great to spread on toast in the morning or as a dessert!
-By Carrie (Strommen) Lennie
3 cups canned or mashed, cooked pumpkin
2 cups sugar
½ tsp ground cinnamon
¼ tsp ground cloves
½ tsp lemon juice
- Combine all ingredients in a medium saucepan; stir well.
- Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes, stirring frequently, or until mixture is smooth and thickened.
- Quickly pour pumpkin butter mixture into hot jars, filling to ¼ inch from top; wipe jar rims.
- Cover at once with metal lids, and screw on bands. Process in boiling-water bath 15 minutes. Yields 4 half pints.