DIY Brown Butter Maple Pumpkin Butter in Glass Wide Mouth Jars

Ingredients:

• 3 tbsp butter
• 1 can (15 oz) pumpkin puree
• 1/2 cup apple cider
• 1/3 cup maple syrup
• 1/4 cup brown sugar
• 1 tbsp lemon juice
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1/2 tsp salt
• 1 tsp vanilla extract
• 200 ml Clear Glass Wide Mouth Jar w/ Gold Metal Plastisol Lined Lug Cap

Instructions:

• Brown the Butter: Cook the butter in a heavy saucepan over medium heat for 4-6 minutes, until it foams and smells nutty.
• Bloom the Spices: Stir in the cinnamon, ginger, nutmeg, and cloves and cook for 30 seconds.
• Combine: Add the pumpkin, cider, maple syrup, brown sugar, lemon juice, and salt, stir well, and bring to a simmer.
• Simmer Low and Slow: Cook over low heat for 25-30 minutes, stirring often since it spits, until thick enough that a spoon leaves a trail.
• Finish and Jar: Stir in the vanilla off the heat, let it cool slightly, then spoon into your SKS glass jar.

A Quick Note: Makes about 2 cups, enough to fill two jars. This is a refrigerator spread, not a shelf-stable canned product. Refrigerate and use within about 2 weeks. Pumpkin puree is not considered safe for home canning.

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A Note About Our Glass Jars
* As always, you should test your containers with product for compatibility. We do not imply these containers are fit for any particular use. The suggestions, recommendations, ideas, recipes, information and advice on this page are to be employed and used at your own risk. SKS has not made any independent research or studies into the reliability, suitability, fitness, completeness, safety, accuracy or legality of this information and SKS makes no warranties about the fitness, safety, advisability, accuracy, suitability or legality of the contents. SKS will not be liable for any losses and damages arising from the use of the contents hereof.