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Pumpkin Walnut Butter

Makes 5 cup jars

3 1/2 cups canned pumpkin
1 cup toasted chopped walnuts 
1 tablespoon pumpkin pie spice
4 1/2 cups sugar 
1 box Surejell fruit pectin
1/2 teaspoon margarine or 1/2 teaspoon butter 

Measure pumpkin, walnuts and pumpkin pie spice into 6- or 8-quart sauce pan. 
Prepare jars; keep lids hot until ready to fill jars. 
Measure sugar into separate bowl. 
Stir fruit pectin into pumpkin mixture. 
Add butter. 
Bring mixture to a rolling boil on high heat, stirring constantly. 
Quickly stir in sugar. 
Return to rolling boil and boil exactly 1 minute, stirring constantly. 
Remove from heat.

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