Pumpkin-Ginger Butter
This post is sponsored by the makers of Ball® home canning products.*
We celebrated National Canning Day this month by making freezer Pumpkin-Ginger Butter! It is delicious and oh so easy! This recipe is from the makers of Ball® home canning products. It has been playing on repeat in our house! We grew SO many pumpkins this year. One of my favorite ways to use them up is pumpkin butter! However, October is a VERY busy month for us. Having the option to freeze this recipe is a real time saver! You can use traditional glass jars (without a shoulder) or you can opt for these awesome freezer jars. They are even stackable!
I enjoy my pumpkin butter on toast, or as a grilled pumpkin butter sandwich! It’s like a grilled cheese but with pumpkin butter in the middle instead! It’s perfect with soups when you’re craving that sweet and salty mix!
Want the recipe? Keep scrolling!
Preserving Method: Freezing
Makes about 6 (8 oz) half pint freezer jars
The ever-enticing pumpkin really shines in this creamy, spiced butter.
You will need:
1 (3 lb) pie pumpkin, peeled, seeded, and cubed (about 8 cups)
1 cup apple juice
2 Tbsp. minced fresh ginger
2 cups firmly packed light brown sugar
2 Tbsp. bottled lemon juice
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
Directions:
Bring first 3 ingredients to a boil in a 4-qt. stainless steel or enameled Dutch oven; cover, reduce heat, and simmer 30 minutes or until pumpkin is very soft.
Process pumpkin mixture, in 2 batches, in a blender until smooth, pouring each batch into a bowl. Return pumpkin mixture to Dutch oven. Stir in brown sugar and next 3 ingredients. Cook, partially covered, over medium-low heat 20 minutes or until mixture thickens and holds its shape on a spoon, stirring often.
Spoon pumpkin mixture into hot jars, leaving 1/2-inch headspace. Center lid on jars. Apply bands, and adjust loosely. Cool jars completely on a wire rack. Place jars in freezer. Once pumpkin butter is frozen, adjust bands to fingertip-tight. Store in freezer up to 8 months. Thaw in refrigerator. Refrigerate after thawing, and use within 3 weeks.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
