It's that time of the year again. Cool crisp days, leaves changing colors, apples, and pumpkins everywhere we look! I didn't do any last year and really missed it! I'll give apple butter a try again as well! I use this on biscuits, as a filling in the thumb print cookies and more. You could probably do this in the crockpot as well.
16 cups pumpkin puree
1 cup lemon juice
8 cups sugar
4 tsp. cinnamon
Combine all ingredients in a large pot and simmer about 1 1/2 hours or until the mixture is thick. Keep stirring while it is on the stove so it doesn't burn.
Pour into hot clean canning jars. Leaving 1/2 inch head space. Put the lids on and process for 10 minutes in a hot water bath.
***NOTE: if you use fresh pumpkin it will take longer to cook down because of the extra moisture in it.***
Makes 12 (8 ounce) jars. A lot of the time I use 4 ounce jars so I can give them out as gifts.
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