Warp Speed Pumpkin Butter Recipes

PUMPKIN BUTTER

Steps:

• In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
• Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
• or until mixture becomes very thick.
• Stir in lemon juice.
• Let cool, then spoon into tight-sealing container and refrigerate.
• Will keep in the refrigerator up to 2 weeks.

PUMPKIN APPLE BUTTER

Steps:

• In a large saucepan or Dutch oven, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened. Pour into freezer containers. Refrigerate up to 1 month or freeze.

PUMPKIN BUTTER

Steps:

• Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
• Transfer to sterile containers and chill in the refrigerator until serving.

WARP-SPEED PUMPKIN BUTTER

Steps:

• Combine everything except the canned pumpkin in a microwaveable one quart bowl.
• Mix well.
• Microwave on high for 3 minutes, then stir.
• Mix in the pumpkin well, and microwave on high 5 minutes longer.
• It should be bubbly.
• Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.
• Let cool slightly, then refrigerate.
• This will keep several weeks in refrigerator or can be frozen for longer storage.
• This cannot be kept in your pantry- must be refrigerated or frozen.

PUMPKIN BUTTER

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend., Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.