Ingredients for Pumpkin Citrus Butter
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How to Make Pumpkin Citrus Butter
- Zest and juice 2 large lemons and 2 large oranges. Set aside.
- In a food processor, finely grind the lemon and orange zest.
- In a large, heavy-bottomed saucepan, combine the ground zest, lemon and orange juices (about 1 cup total), 1 (15-ounce) can pumpkin puree, 1 cup granulated sugar, and 1/4 cup water.
- Over medium heat, bring the mixture to a rolling boil, stirring frequently to prevent sticking.
- Reduce heat to low and simmer gently, stirring constantly, for approximately 40-45 minutes, or until the mixture has thickened to a spreadable consistency. It should coat the back of a spoon.
- Remove from heat and carefully ladle the hot Pumpkin Citrus Butter into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe the rims clean, seal with lids and rings, and process in a boiling water bath for 10 minutes (for safe shelf storage). Alternatively, allow to cool completely and refrigerate for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
94g
Fat
0g
Carbs
10g