Nutritional Info
- Servings Per Recipe: 90
- Amount Per Serving
- Calories: 21.5
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 54.6 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.3 g
- Protein: 0.2 g
View full nutritional breakdown of Honey Pumpkin Butter calories by ingredient
Honey Pumpkin Butter
Submitted by: ANNROBERTS54Introduction
This is a very tasty, healthy topper for toast, muffins, pancakes.This recipe was figured using home grown stewed pumpkin. It was reasonably cooked down and thick but not as much as canned would have been. In order to use canned, I would use less, probably 4.5 cups and cook slowly for less time. End result should be nice and thick like apple butter This is a very tasty, healthy topper for toast, muffins, pancakes.
This recipe was figured using home grown stewed pumpkin. It was reasonably cooked down and thick but not as much as canned would have been. In order to use canned, I would use less, probably 4.5 cups and cook slowly for less time. End result should be nice and thick like apple butter
Number of Servings: 90
Ingredients
-
6 cups home prepared pureed cooked pumpkin
1 1/4 cups honey
2 Tablesoons fresh squeezed lemon juice
zest from that lemon
1 Tablespoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1 teaspoon nutmeg
1/4 teaspoon salt
Directions
Combine all ingredients in a heavy saucepan and let simmer until thickened, stirring frequently. End result should be nice and thick, like applebutter.
Remove from heat and immediately ladle into clean, sterilized 8oz canning jars. Clean rims of filled jars and place sterilized lids on with bands loosely tightened.
Immediately place jars in frig to seal. Keep refrigerated as these have not been processed to be shelf stable. Once a jar is opened it is good for one month.. Serving size is 1 Tablespoon and based on average yeild as each time this recipe is made it will probably yeild a slightly differring amount
Number of Servings: 90
Recipe submitted by SparkPeople user ANNROBERTS54.
Remove from heat and immediately ladle into clean, sterilized 8oz canning jars. Clean rims of filled jars and place sterilized lids on with bands loosely tightened.
Immediately place jars in frig to seal. Keep refrigerated as these have not been processed to be shelf stable. Once a jar is opened it is good for one month.. Serving size is 1 Tablespoon and based on average yeild as each time this recipe is made it will probably yeild a slightly differring amount
Number of Servings: 90
Recipe submitted by SparkPeople user ANNROBERTS54.
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