Today, we’re diving into the world of pumpkin butter canning, a delightful and incredibly useful skill for any home cook. This recipe transforms simple pumpkins into a spreadable, spiced delight perfect for toast, baked goods, and even savory dishes, offering a taste of autumn all year round.
Key Ingredients for Pumpkin Butter Canning
- 3 lbs sugar pumpkin or pie pumpkin (about 2 medium pumpkins), peeled, seeded, and cubed
- 1 cup apple cider
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 tablespoon lemon juice
- Pinch of salt
- Optional: 1 cinnamon stick for simmering
How to Make Pumpkin Butter Canning
Our pumpkin butter canning recipe is delightfully simple, delivering an incredibly velvety and richly spiced spread. It’s a satisfying project that results in a delicious pantry staple, perfect for breakfast, snacks, or a sweet treat. The entire process, from prep to canning, can be completed in about 2 to 3 hours, making it an achievable weekend endeavor.
Step-by-Step Instructions
Prepare the Pumpkin: Begin by peeling, seeding, and cubing your pumpkins. You want approximately 3 pounds of pumpkin flesh. You can either roast the pumpkin cubes until tender or steam them until soft. Roasting tends to add a richer flavor, while steaming is quicker. If roasting, preheat your oven to 400°F (200°C) and spread the cubes on a baking sheet, roasting for 25-35 minutes, or until fork-tender. If steaming, place cubes in a steamer basket over boiling water and cook for 15-20 minutes.
Puree the Pumpkin: Once tender, transfer the cooked pumpkin cubes to a food processor or blender. Puree until completely smooth, ensuring there are no lumps. You should aim for a consistency similar to baby food.
Combine Ingredients: In a large, heavy-bottomed pot or Dutch oven, combine the pumpkin puree, apple cider, light brown sugar, granulated sugar, cinnamon, nutmeg, cloves, ginger, lemon juice, and salt. If you are using a cinnamon stick for extra flavor infusion, add it now.
Simmer and Thicken: Place the pot over medium heat and stir until the sugars are dissolved. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook, uncovered, stirring frequently, for about 1.5 to 2 hours, or until the pumpkin butter has thickened significantly. It should be the consistency of a very thick pudding or jam. The sugars caramelize, and the spices meld beautifully during this stage. Be sure to stir often, especially towards the end, to prevent sticking and scorching.
Prepare for Canning: While the pumpkin butter is simmering, prepare your canning supplies. Wash and sterilize your canning jars, lids, and bands in hot, soapy water, then rinse thoroughly. Keep the jars warm in a water bath or in a low oven (around 225°F/110°C) to prevent breakage when filling. Prepare a boiling water bath canner by filling it about halfway with water and bringing it to a simmer.
Fill the Jars: Once the pumpkin butter has reached the desired thickness and is smooth, remove it from the heat. If you used a cinnamon stick, discard it. Ladle the hot pumpkin butter into the warm, sterilized jars, leaving a 1/4-inch headspace (the space between the top of the jam and the rim of the jar).
Remove Air Bubbles and Wipe Rims: Use a non-metallic spatula or a chopstick to run around the inside of the jars to release any trapped air bubbles. Then, wipe the rims of the jars with a clean, damp cloth to ensure no residue interferes with the seal.
Apply Lids and Bands: Center the flat lids on each jar and screw on the bands fingertip-tight. Do not overtighten, as air needs to escape during processing.
Process in Water Bath: Carefully place the filled jars onto the rack in your simmering water bath canner. Ensure the water covers the jars by at least 1 to 2 inches. Bring the water to a rolling boil, then cover the canner and process the jars for the recommended time: 10 minutes for half-pint or pint jars. Adjust processing time for altitudes above 1,000 feet according to canning guidelines.
Cool and Check Seals: After the processing time is complete, turn off the heat and let the jars sit in the canner for 5 minutes before carefully removing them with a jar lifter. Place the hot jars on a wire rack or a towel-lined counter, spaced apart, and let them cool completely for 12 to 24 hours undisturbed. You will hear a satisfying ping as the lids seal. Once completely cool, check the seals by pressing the center of each lid. If the lid does not flex up and down, it is sealed.
Store: Remove the bands from sealed jars (they can rust if left on during storage). Wipe the jars clean, label them with the contents and date, and store them in a cool, dark, dry place. Unsealed jars should be refrigerated and used within a few weeks.
Why You’ll Love This Pumpkin Butter Canning
You’ll adore this pumpkin butter canning project for its incredible versatility and the heartwarming satisfaction it brings. The star of the show is undoubtedly the luxuriously smooth, intensely flavored pumpkin butter, infused with warm spices that capture the essence of fall. Making it at home is remarkably cost-effective compared to store-bought alternatives, allowing you to enjoy this seasonal delight without breaking the bank. The subtle sweetness balanced by aromatic cinnamon, nutmeg, and cloves makes it a truly special treat, far richer than a simple apple butter.
Imagine spreading this luscious creation on warm toast, swirling it into your morning oatmeal, or using it as a delectable filling for cookies and cakes. It’s a pantry essential that elevates everyday meals into something extraordinary, a delightful alternative to your usual jam. Don’t just take our word for it; dive into this rewarding pumpkin butter canning adventure and taste the magic for yourself!
Storing and Reheating Tips
Properly stored, your homemade pumpkin butter will remain a delightful pantry staple for up to a year. Sealed jars of pumpkin butter should be stored in a cool, dark, and dry place, such as a pantry or cupboard. Avoid extreme temperatures and direct sunlight, as these can degrade the quality and potentially compromise the seal.
If a jar did not seal properly during processing, or once a jar has been opened, it must be refrigerated. Refrigerated pumpkin butter typically stays fresh for about 2-3 weeks. For longer storage, you can freeze pumpkin butter in airtight containers or freezer bags. It can be frozen for up to 6 months, though the quality may diminish slightly over time. When you’re ready to enjoy, simply thaw frozen pumpkin butter in the refrigerator. For both refrigerated and thawed pumpkin butter, stir well before serving, as natural separation may occur. There is no “reheating” needed for pumpkin butter as it is typically served at room temperature or as an ingredient in cooked recipes.
Final Thoughts
This pumpkin butter canning recipe offers a rewarding way to preserve the cozy flavors of autumn. We hope you’ll embrace this delicious and practical project to fill your pantry with homemade goodness. Happy canning!
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Pumpkin Butter Canning
Ingredients
Equipment
Method
- Begin by peeling, seeding, and cubing your pumpkins. You want approximately 3 pounds of pumpkin flesh. You can either roast the pumpkin cubes until tender or steam them until soft. Roasting tends to add a richer flavor, while steaming is quicker. If roasting, preheat your oven to 400°F (200°C) and spread the cubes on a baking sheet, roasting for 25-35 minutes, or until fork-tender. If steaming, place cubes in a steamer basket over boiling water and cook for 15-20 minutes.3 lbs sugar pumpkin or pie pumpkin
- Once tender, transfer the cooked pumpkin cubes to a food processor or blender. Puree until completely smooth, ensuring there are no lumps. You should aim for a consistency similar to baby food.
- In a large, heavy-bottomed pot or Dutch oven, combine the pumpkin puree, apple cider, light brown sugar, granulated sugar, cinnamon, nutmeg, cloves, ginger, lemon juice, and salt. If you are using a cinnamon stick for extra flavor infusion, add it now.1 cup apple cider, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, 1 tablespoon lemon juice, 1 pinch salt, 1 cinnamon stick
- Place the pot over medium heat and stir until the sugars are dissolved. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook, uncovered, stirring frequently, for about 1.5 to 2 hours, or until the pumpkin butter has thickened significantly. It should be the consistency of a very thick pudding or jam. The sugars caramelize, and the spices meld beautifully during this stage. Be sure to stir often, especially towards the end, to prevent sticking and scorching.
- While the pumpkin butter is simmering, prepare your canning supplies. Wash and sterilize your canning jars, lids, and bands in hot, soapy water, then rinse thoroughly. Keep the jars warm in a water bath or in a low oven (around 225°F/110°C) to prevent breakage when filling. Prepare a boiling water bath canner by filling it about halfway with water and bringing it to a simmer.
- Once the pumpkin butter has reached the desired thickness and is smooth, remove it from the heat. If you used a cinnamon stick, discard it. Ladle the hot pumpkin butter into the warm, sterilized jars, leaving a 1/4-inch headspace (the space between the top of the jam and the rim of the jar).1 cinnamon stick
- Use a non-metallic spatula or a chopstick to run around the inside of the jars to release any trapped air bubbles. Then, wipe the rims of the jars with a clean, damp cloth to ensure no residue interferes with the seal.
- Center the flat lids on each jar and screw on the bands fingertip-tight. Do not overtighten, as air needs to escape during processing.
- Carefully place the filled jars onto the rack in your simmering water bath canner. Ensure the water covers the jars by at least 1 to 2 inches. Bring the water to a rolling boil, then cover the canner and process the jars for the recommended time: 10 minutes for half-pint or pint jars. Adjust processing time for altitudes above 1,000 feet according to canning guidelines.
- After the processing time is complete, turn off the heat and let the jars sit in the canner for 5 minutes before carefully removing them with a jar lifter. Place the hot jars on a wire rack or a towel-lined counter, spaced apart, and let them cool completely for 12 to 24 hours undisturbed. You will hear a satisfying ping as the lids seal. Once completely cool, check the seals by pressing the center of each lid. If the lid does not flex up and down, it is sealed.
- Remove the bands from sealed jars (they can rust if left on during storage). Wipe the jars clean, label them with the contents and date, and store them in a cool, dark, dry place. Unsealed jars should be refrigerated and used within a few weeks.