Recipe: Pumpkin Pecan Butter ๐๐ฐ
Description:
Looking to elevate your holiday dinner spread? Say hello to Pumpkin Pecan Butter! Move over, apple butter, because this delightful concoction is here to steal the show. With its perfect blend of pumpkin goodness and nutty pecan flavor, it’s a match made in culinary heaven. Plus, it’s not just deliciousโit’s also low in protein and cholesterol, making it a healthy addition to your table. And the best part? It’s ready in under an hour, so you can whip it up whenever the craving strikes. Get ready to spread the joy with this irresistible Pumpkin Pecan Butter!
Nutritional Information:
- Calories: 977.8
- Fat Content: 16.8g
- Saturated Fat Content: 1.8g
- Cholesterol Content: 0mg
- Sodium Content: 460.1mg
- Carbohydrate Content: 215.7g
- Fiber Content: 8.9g
- Sugar Content: 186.2g
- Protein Content: 4g
Ingredients:
- 3 1/2 cups canned pumpkin ๐ฅซ
- 1 cup pecans ๐ฐ
- 1 tsp pumpkin pie spice ๐
- 4 1/2 cups sugar ๐ฌ
- 1 tbsp margarine ๐ง
- 1/2 cup butter ๐ง
Equipment:
- 6- or 8-quart saucepan
- Jars (5 cup jars recommended)
- Lid lifter
- Ladle
- Metal spoon
- Water bath canner
Instructions:
| Preparation Time | Total Time |
|---|---|
| 10 minutes | 35 minutes |
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Prepare Ingredients: Measure out the canned pumpkin, pecans, and pumpkin pie spice, and combine them in your saucepan.
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Prepare Jars: Ensure your jars are clean and sterilized. Keep the lids hot until you’re ready to fill the jars to preserve freshness.
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Measure Sugar: Place the sugar in a separate bowl, ready to add to the mixture.
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Combine Ingredients: Stir in the fruit pectin into the pumpkin mixture, followed by adding the margarine and butter.
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Bring to Boil: Over high heat, bring the mixture to a rolling boil, ensuring to stir constantly to prevent sticking.
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Add Sugar: Quickly stir in the measured sugar, ensuring it’s fully incorporated into the mixture.
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Boil: Return the mixture to a rolling boil and let it boil for exactly 1 minute, continuing to stir constantly to prevent burning.
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Remove from Heat: Once boiled, remove the saucepan from the heat source.
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Skim Foam: Use a metal spoon to skim off any foam that may have formed on the surface of the mixture.
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Fill Jars: Quickly ladle the hot mixture into the prepared jars, filling them to within 1/8 inch of the tops.
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Seal Jars: Wipe the rims and threads of the jars to remove any spills. Then, cover each jar with two-piece lids and screw the bands tightly.
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Process Jars: Place the filled jars into a hot water bath canner, ensuring they are fully submerged. Process for 5 minutes if using 8-oz jars.
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Cool and Store: Once processed, carefully remove the jars from the water bath and allow them to cool at room temperature. Store in a cool, dark place until ready to use.
Now, sit back and enjoy the fruits (and nuts!) of your labor. Spread this delicious Pumpkin Pecan Butter on toast, biscuits, or even use it as a filling for pastries. The possibilities are endless! ๐๐ฐโจ
