Spiced Pumpkin Butter (Refrigerator/Freezer Only — Not for Shelf-Stable Canning)

Ingredients

Instructions

1. 1This recipe is for refrigerator or freezer storage only and must NOT be processed in a boiling-water bath or sold/stored as shelf-stable: pumpkin and other winter squash purees are dense, low-acid foods, and there is no scientifically tested home water-bath process that reliably guarantees safe heat penetration through a thick pumpkin butter even with added vinegar and spices, so USDA and university extension guidance does not currently support water-bath or standard pressure canning of pumpkin butter.
2. 2Wash 4 pint-size glass jars or food-safe plastic containers with tight-fitting lids in hot soapy water and dry them completely; there is no need to sterilize or pre-boil them since this product will not be shelf-canned.
3. 3In a large saucepan, combine the 4 cups pumpkin puree, brown sugar, granulated sugar, apple cider vinegar, water or apple juice, cinnamon, ginger, cloves, and nutmeg, and whisk until smooth.
4. 4Cook over medium-low heat, stirring constantly to prevent scorching (pumpkin puree spatters and burns easily), for 20 to 25 minutes until thickened and the mixture mounds softly on a spoon.
5. 5Remove from the heat and let the butter cool for 20 to 30 minutes at room temperature, stirring occasionally to release steam and speed cooling.
6. 6Spoon the cooled pumpkin butter into the clean jars or containers, leaving about 1/2 inch of headspace to allow for expansion if freezing.
7. 7Seal the containers tightly, label each one clearly with 'Pumpkin Butter — Refrigerate or Freeze Only, Not Shelf-Stable' along with the date made.
8. 8Refrigerate for immediate use within about 2 to 3 weeks, or freeze for longer storage of up to about 1 year, thawing frozen jars in the refrigerator before use.
9. 9Do not attempt to water-bath or pressure can this recipe even though it contains vinegar; the thickness of the puree makes it unlike other tested vinegar-acidified products, and altering it into a thinner, tested chutney-style recipe would be a different product entirely.
10. 10Always keep this pumpkin butter cold (below 40°F) except when briefly serving it, and discard if it smells off, changes color unexpectedly, or develops mold.