Description
This Amish Pumpkin Butter is a smooth, spiced pumpkin spread that tastes like pumpkin pie in a jar. Simmered with warm spices, sugar, and lemon juice until thick and rich, it’s the ultimate fall preserve for toast, biscuits, pancakes, or even savory glazes. Easy to make with canned or fresh pumpkin, it’s cozy, nostalgic, and perfect for gifting or stocking your pantry.
Ingredients
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950 g (4 cups) pumpkin purée (or two 425 g / 15 oz cans)
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250 g (1 ¼ cups) sugar
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2 tbsp lemon juice
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2 tbsp pumpkin pie spice (or cinnamon, nutmeg, ginger blend)
Instructions
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In a 4-quart saucepan, combine pumpkin purée, sugar, lemon juice, and pumpkin pie spice. Stir until blended.
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Cook over low to medium-low heat, stirring occasionally, for 25–30 minutes, until thickened and deep brown.
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Remove from heat and ladle into clean sterilized jars, leaving ½ inch headspace. Seal jars if storing in refrigerator.
For Pressure Canning:
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Ensure butter’s pH is 5.4 or lower.
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Pour hot butter into pint or half-pint jars. Wipe rims clean and secure lids.
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Place jars in a pressure canner with recommended water. Vent steam for 10 minutes, then process at 10 pounds pressure for 30 minutes.
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Let jars cool inside canner for at least 1 hour. Rest for 24 hours before labeling and storing.
Notes
Simmer slowly for caramel-like depth.
Adjust spices to taste; add cinnamon or ginger for more kick.
If runny, continue cooking until spreadable.
Add a splash of vanilla extract at the end for extra warmth.
Safe storage: refrigerate for 3 weeks, freeze for 6 months, or pressure can for up to 1 year.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Preserves / Spread
- Method: Simmering / Pressure Canning (optional)
- Cuisine: Amish / American