Pumpkin Butter
Great with breads and biscuits, waffles, pancakes, etc. I love it for breakfast on toast. Store in the refridgerator for up to 2 months. Also makes a great gift for the holidays.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 tbsp lemon juice
- 1/4 cup honey
- 2/3 cup brown sugar packed
- 1/8 tsp ground cloves
- 1/2 tsp cinnamon
- 1 can pumpkin
- Carbohydrate 200.786562922984 g
- Cholesterol 0 mg
- Fat 0.30800375 g
- Fiber 2.18282498553991 g
- Protein 2.88179250027816 g
- Saturated Fat 0.14314375 g
- Serving Size 1 1 Serving (463g)
- Sodium 46.9732083340654 mg
- Sugar 198.603737937444 g
- Trans Fat 0.0952546250000001 g
- Calories 770 calories
Combine pumpkin, sugar, honey, lemon juice, cinnamon and ground cloves in a medium heavy-duty saucepan. Bring to a boil over medium-high heat. Reduce heat to low and cook, stirring frequentlly, for 20 to 25 minutes or until thickened. Pack in sterilized airtight jars.
