Pumpkin Butter

Pumpkin Butter | October 10, 2013 | By


It’s fall!  I wasn’t ready.  I rebelled, as usual, when I felt it coming on because we did nothing summer-y this year.  Then there was a whirlwind trip to Florida and the blazing sun on my back while I stood in the center of St. George Street in St. Augustine.


As it turns out, that was all I needed.  Though I never even got my toes wet this summer, unless you count inadvertently splashing through puddles from our area’s incessant rains, when I reached home I dove head first into the autumn season.


The very best way to welcome the cool season, in my opinion, is to roast a great big pumpkin.  So that’s what I did.  With the silky pulp I made pumpkin cakes, pumpkin scones, and pumpkin cookies.  I used half of the pumpkin, raw, to make my pumpkin butter.


I’m hoping I haven’t overdone it so much on the pumpkin cooking that I balk at the slice of pumpkin pie on my plate come Thanksgiving Day.  Somehow I just don’t think that’s possible.


1 1/2 gallons of seeded, peeled, and cut pumpkin.  1 to 2 ” cubes.

1/2 c. Braggs’s apple cider vinegar

1/2 c. white distilled vinegar

2 c. water

1/2 tsp. salt

1 1/2 T ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. allspice

1/4 tsp. ground ginger

The juice and zest of one lemon

Granulated sugar


In a very large stock pot, place the pumpkin, water, and vinegars.


Bring to a boil.  Reduce to a simmer and cook until the pumpkin is tender.

Puree with the liquid.  You can use a food processor or blender, but I just used a potato masher.


Measure the pulp.  Return it to the pot.

Add 1/2 c. sugar per cup of pulp to the pumpkin.

Stir in the remaining ingredients.




Cook, uncovered, over a low simmer for 2 hours.


Process in canning jars according to the standard canning practice of your choice, or keep refrigerated and use within 3 weeks.


Polka dotted pumpkin butter jars pictured with my apple butter jars. I use cupcake paper liners over the sealed jar lids, under the jar rings to decorate. Much less expensive than the fabric squares I was using.

I was able to get 9 half pint jars from this batch.  I believe the amount will vary on the water content of the pumpkin used, however.

Note: A reader has brought it to my attention that canning pumpkin butter may not be safeThis recipe has a lot of acid added, but you’ll need to decide if you feel comfortable canning it.  I probably will not can it any longer, just to be on the safe side.






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