In 5-quart Dutch oven combine all ingredients. Bring to
boiling; reduce heat. Cook, uncovered, over medium heat,
stirring frequently, 25 minutes or until thick. (If mixture
spatters, reduce heat to medium-low). Remove from heat;
cool.
Ladle into jars or freezer containers, leaving 1/2-inch
headspace. Cover; store in refrigerator up to 1 week or
freezer up to 6 months.
nutrition facts
Servings Per Recipe 36, Calories 35, Carbohydrate (gm) 9,
Sodium (mg) 17, Percent Daily Values are based on a 2,000
calorie diet
Serving
Suggestions
To serve, top with chopped hazelnuts.
Originally Submitted
10/8/2012
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