Ingredients:

  • 1 (15 oz) can Pumpkin Purée (must be 100% pumpkin, not pie filling)
  • 1 cup Unsweetened Apple Cider
  • 1/2 cup Granulated Sugar
  • 1/4 cup, packed Light Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • Pinch Ground Cloves
  • 1/4 teaspoon Kosher Salt
  • 1 tablespoon Fresh Lemon Juice

Instructions:

  1. Combine Ingredients: In a medium, heavy-bottomed saucepan, whisk together the pumpkin purée, apple cider, both sugars (granulated and brown), cinnamon, ginger, nutmeg, cloves, and salt.
  2. Bring to a Boil: Place the pan over medium-high heat. Stir constantly until the sugar dissolves and the mixture begins to simmer vigorously.
  3. Reduce Heat: Immediately reduce the heat to the lowest setting to maintain a gentle bubble.
  4. Slow Simmer: Cook uncovered, stirring frequently (every 5–8 minutes) to prevent scorching. This process allows the liquid to evaporate and the sugars to caramelise slowly.
  5. Achieve Reduction: Continue simmering for 45–60 minutes, or until the butter has significantly darkened, thickened, and reduced by approximately one-third. Test for doneness by running a finger across the back of a coated spoon; if the track holds its shape, it is ready.
  6. Add Acid: Remove the saucepan from the heat and stir in the fresh lemon juice.
  7. Optional Refining: For an ultra-smooth finish, use an immersion blender to quickly purée the butter right in the pot.
  8. Cool Down: Transfer the hot pumpkin butter to a heatproof bowl or container. Allow it to cool at room temperature for at least 1 hour before jarring, as it will thicken substantially as it cools.
  9. Jar and Store: Ladle the cooled pumpkin butter into clean, air-tight containers or sterilised jars. Refrigerate for up to 3 weeks.