Making (and canning) Pumpkin Butter. Quick and Easy

Making (and canning) Pumpkin Butter. Quick and Easy
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I am in the process of making 24 hours apple butter in the roaster so I decided to do a quick video and show you how I make (and can) some delicious pumpkin butter.
The recipe is simple and requires little time.

3 cans pumpkin pie filling (15oz)
1 1/2 Cups water
3 cups granulated sugar (I like my pumpkin butter sweet, you can add less if you like)
3 Tablespoons Pumpkin pie spice.

Incorporate all well into a pan and simmer on stove top for about 20 minutes. Mixture will start out thick but will darken in color and thicken more during this time.

I like to do a water bath for mine but it will still need to be kept refrigerated and used up in a couple months.

When placing in jars, make sure the jars are sterile and warm. Be sure to leave 1/4 inch head space. Clean each rim. Place warm lids and rings on making sure to tighten only finger tight (do not over tighten) PLace in water bath and bring to a boil. Once the boil starts, allow jars to remain in the water bath for 15 minutes. Gently remove jars and set on a towel on the counter top. Leave jars undisturbed for 24 hours. After 24 hours, check to be sure all have sealed properly. Any jar that has not received a proper seal needs to be used (and refrigerated) within a couple weeks.