Amish Pumpkin Butter Recipe With Canning Instructions
AMISH PUMPKIN BUTTER RECIPE (WITH CANNING INSTRUCTIONS)
Provided by Elise New
Number Of Ingredients 4
Steps:
- Stir ingredients together in a 4 quart of larger pan
- Heat over low or medium-low heat
- Continue cooking until pumpkin butter is thick and deep brown.
- Ladle into clean jars and seal
Nutrition Facts : ServingSize 1/4 cup, Calories 84 calories, Sugar 17.7 g, Sodium 3.6 mg, Fat 0.3 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 21.2 g, Fiber 1.9 g, Protein 0.7 g, Cholesterol 0 mg
PUMPKIN BUTTER
This thick spreadable fall treat is great on toast or in other sweet or savory recipes! Easy to make in the Instant Pot or Slow Cooker.
Provided by Toni Dash
Categories Sauce
Time 32m
Number Of Ingredients 7
Steps:
- Add all the ingredients, except the vanilla, to the Instant Pot. Stir to combine.
- Close the lid, seal the valve and set on HIGH PRESSURE for 12 minutes.
- Manually release steam, open the lid and add the vanilla extract.
- Place all the ingredients, except the vanilla, in the slow cooker and set on LOW for 6 hours. Cook, stirring every 2 hours until the pumpkin is soft.
- Use an immersion blender to puree everything together until you have a thick butter. It will be the consistency of thick applesauce.ALTERNATIVE METHOD: the mixture can be processed through a regular blender in batches. However it will be very hot so be careful.
Nutrition Facts : Calories 31 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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