Now that the Autumn season is approaching, you might like to make something tasty and festive. Why not try out a homemade pumpkin butter recipe that’s quite different than other flavored butter you’ve had before. The beauty of this easy-to-make recipe is the pure simplicity it takes to make. Let’s get started.
- Prep time: 5 minutes
- Cooking time: 20 minutes (plus cooling)
- Total time spent: 40 minutes tops
- 6 cups total
- A large saucepan
- A wooden stirring spoon
- 5 mason jars (or small jars with lids)
- A standard measuring cup
- A set of measuring spoons
- A can opener (unless your can has a pull top)
- A kitchen cheese grater (the kind for grating fine granules)
- 3 cans of pumpkin puree (or canned pumpkin) – 1330.83mL
- 2 cups of sugar (16 ounces or 473mL)
- cups of water (8-12 ounces or 237 to 355.5mL)
- tablespoons lemon juice (45mL)
- 1 tablespoon grated lemon zest (fresh lemon skin) – 15mL
- teaspoons ground cinnamon (15mL)
- teaspoon salt (3.7mL)
- teaspoon ground nutmeg (3.7mL)
- teaspoon ground ginger 3.7mL)
- 1 large tablespoon of butter (optional) – 15mL
To start, you’ll need to ready your ingredients in separate bowls. You can open the cans of pumpkin and empty them into your saucepan. Use a kitchen spoon to scoop-out any left-over puree that’s still inside them. The sugar and water can be added to the saucepan as well.
Using your measuring spoons, you can then add the nutmeg, ginger, and cinnamon into the pan also. Using the cheese grater shred the lemon skin into a little bowl using all the sides of the lemon that gives you at least one tablespoon worth. Then you add this to your mix. The last should be the lemon juice that should be freshly squeezed from your left-over lemon.
The juice from that one lemon should equal at least 3 tablespoons (if it’s a large lemon) but average fist-sized makes at least three. This juice is then added to your mix. You can then add a tablespoon of butter if you like a creamier consistency. This is only an option. Now you set your stovetop oven burner to medium-high and bring the mixture to a boil.
Stir your contents using the wooden spoon so all the ingredients mix well. After a boil has been reached, now reduce the heat to medium-low and let the pumpkin mix simmer for 20 minutes. It’s recommended to cover the saucepan that has a little air vent to let steam out. If not, then lay the lid over the wooden spoon that sits over the edge of the pan.
After 20 minutes, check your homemade pumpkin butter recipe to see how it changed. It should be creamy looking aside from how the pumpkin was pureed. Turn off your heat and allow the mixture to cool down for 20 minutes. It should be cool enough to spoon inside your mason jars for storage.
Using a tablespoon you can then scoop the warm pumpkin butter into the jars easily enough.
This mixture will be enough to fill approximately 6 jars of butter. When you are done, top them off with a lid and allow them to cool before storing.
What’s Pumpkin butter good to put on?
Pumpkin butter goes great on toasted bread or freshly baked muffins. It’s an excellent topping for spice cookies or tea biscuits. Even on a toasted English muffin is a great idea. Don’t be afraid to try your homemade pumpkin butter recipe on buttered bread as a quick snack.
How to store pumpkin butter?
Once your butter is cooled down, you can put it in the fridge for up to 3 weeks. It can also be frozen for as long as 8-9 months inside a Ziplock bag. Since this has been cooked, it can be stored in mason jars if they’ve been boiled beforehand. Then they can be sealed under typical canning methods so it’ll last longer in a nice cool conserve shelf.