Ingredients for Pumpkin Pecan Butter
- Canned Pumpkin
- 1 cup pecan halves, roughly chopped
- 2 tablespoons pumpkin pie spice
- 1 ½ cups granulated sugar
- 1 pouch (1.75 oz) liquid fruit pectin
- Margarine
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How to Make Pumpkin Pecan Butter
- Prepare 8 half-pint (8-oz) canning jars and lids; keep lids in hot water until ready to use.
- In a 6- or 8-quart saucepan, combine 3 cups pumpkin puree, 1 cup chopped pecans, and 2 tablespoons pumpkin pie spice.
- In a separate bowl, measure out 1 ½ cups granulated sugar.
- Stir in 1 pouch (1.75 oz) liquid fruit pectin into the pumpkin mixture.
- Add ½ cup (1 stick) unsalted butter to the saucepan.
- Bring the mixture to a rolling boil over high heat, stirring constantly. This should take about 5-7 minutes.
- Once at a rolling boil, quickly stir in the 1 ½ cups of sugar.
- Return the mixture to a rolling boil and boil for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam with a metal spoon.
- Quickly ladle the hot Pumpkin Pecan Butter into the prepared jars, leaving ¼ inch headspace.
- Wipe the jar rims and threads clean.
- Place lids on jars and screw on bands tightly.
- Process jars in a boiling water bath for 5 minutes (adjust time based on your altitude if needed – consult a canning guide for details).
- Remove jars from the water bath and let cool completely. You should hear a ‘pop’ sound as the jars seal. Check that seals are secure before storing in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
745g
Fat
8g
Carbs
71g
