• 1 can pumpkin puree, (or roast and puree a sugar pumpkin)
  • 3/4 cup apple cider
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 1/3 cups brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • juice of half a lemon


  1. Combine pumpkin, apple cider, spices, and sugar in a large saucepan; stir well.
  2. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
  3. Adjust spices to taste. Stir in lemon juice, or more to taste.
  4. Once cool, pumpkin butter can be kept in an airtight container in the fridge.

To preserve:

  1. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top.
  2. Remove air bubbles; wipe jar rims.
  3. Cover at once with metal lids, and screw on bands.
  4. Process in a boiling water bath for 10 minutes.