Try this Pumpkin Butter recipe, or contribute your own.
Suggest a better descriptionCombine all ingredients in a medium saucepan; stir well. Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes until mixture is smooth and thickened.
Quickly pour pumpkin butter mixture into hot jars, filling to 1/4-inch from top. Wipe jar rims clean. Place lids with bands on and process in a boiling water bath 15 minutes.
This recipe yields 4 half pints.
Source: "Canning recipes at http://www.mountain-breeze.com/canning/index.html"S(Formatted for MC5): "08-19-2000 by Joe Comiskey - jcomiskey~~at;krypto.net"Yield: "4 half-pints"
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Serving Size: 1 recipe (1207g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 4649 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 38.8mg | 1 % | |
Total Carbohydrate 1201.4g | 353 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1200.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4649
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