As autumn abuts winter and the holiday commercials take over your television, computer and phones, you start to accept that the holidays are nearing.
I hear all of you, “but Halloween just ended!” folk, but think of this…the weeks between Thanksgiving and Christmas are closer than ever this year, only 3.5 weeks from your divine turkey feast to when Mr. Claus himself comes down your chimney. And let me tell you about the time between Thanksgiving and Hanukkah, it’s even closer with only 2.5 weeks separating them! Might as well join into the holidays, pull out the hot chocolate and say hello to department store Christmas trees.
Never fear, I’m here to ease you in slowly, with this super easy Pumpkin Butter Recipe. Bring it as a gift that people can use even after the holidays (and won’t feel bad about eating). Don’t worry, this batch is big enough to fill 4 mason jars (12 oz. ones!) so you can take some to work, give some to friends or keep it for yourself.
Pumpkin butter tastes good on pretty much anything, toast, scones, mixed into Stonyfield Smooth and Creamy French Vanilla Low Fat Yogurt (swoon), as a quick bread garnish or as a fruit dip.
- 2 (29 ounce) cans pumpkin puree
- 1.5 cups apple juice
- 3 tsps lemon juice
- 2 cups brown sugar
- 2 tbsps molasses
- 2 tbsps ground cinnamon
- 2.5 teaspoons ground ginger (optional, sometimes I omit)
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
Combine pumpkin puree, apple juice, molasses, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, uncovered. Reduce heat to low-medium and simmer, cover with lid (I prop it open because it bubbles and pops throughout its time on the stove top) for 30 minutes, stirring frequently. Take it off the stove after those 30 minutes and let it cool. Then distribute into mason jars and serve to whomever your holiday accepting heart desires.
Make sure to refrigerate pumpkin butter.
What’s your go-to holiday recipe?