Pumpkin Butter

Prep:
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Cook:
5 half pint (237 ml) jars.
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Pumpkin Butter
Pumpkin Butter

Ingredients

3½ heaping cups pumpkin puree (see related recipes)

¾ cup apple cider

2 tsp ground ginger

½ tsp ground cloves

1½ cups honey

2 tsp ground cinnamon

1 tsp ground nutmeg

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962 grams pumpkin puree

177 ml apple cider

2 tsp (10 ml) ground ginger

½ tsp (2.5 ml) ground cloves

355 ml (510 grams) honey

2 tsp (10 ml) ground cinnamon

1 tsp (5 ml) ground nutmeg

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Dietary Therapies
SCD
mSCD
IBD-AID P1
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Recipe PDF

Instructions

  • Combine pumpkin, apple cider, spices, and honey in a large saucepan; stir well.
  • Bring mixture to a boil.
  • Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
  • Spoon hot pumpkin mixture into hot half pint (237 ml) jars, filling to within ¼ inch (.6 cm) from top.
  • Remove air bubbles; wipe jar rims.
  • Cover at once with metal lids, and screw on bands.
  • Process in a boiling water bath for 10 minutes.
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Nutritional Info

Storage

Notes

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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