Photo courtesy of verybestbaking.com.
I'm making Pumpkin Butter again today! I can't wait! This is SO much more inexpensive than store-bought pumpkin butters, and is chemical-free. Oh, and it's yummy!!
Pumpkin Butter
15 oz can pumpkin
2/3 c packed brown sugar
¼ c honey
1 tbsp lemon juice
¼ tsp ground cinnamon
1/8 tsp ground cloves
Combine all ingredients in a sauce pan. Bring to a boil over med-high heat; reduce heat to low. Stirring frequently, cook on low 20-25 minutes, until thickened. Refrigerate in an air-tight container up to two months.
Makes 2 cups
No comments:
Post a Comment