pumpkin butter
3 1/2 cups fresh ground pumpkin or canned pumpkin purée 2 1/2 cups light brown sugar 1 lemon, juice and grated rind 1 tablespoon ground ginger 1 1/2 teaspoons cinnam...
Ingredients
- 31/2 cups fresh ground pumpkin or canned pumpkin purée
- 21/2 cups light brown sugar
- 1lemon, juice and grated rind
- 1tablespoonground ginger
- 11/2 teaspoons cinnamon
- 1/4teaspoonallspice
Directions
- 1
Pumpkin Butter 3 1/2 cups fresh ground pumpkin or canned pumpkin purée 2 1/2 cups light brown sugar 1 lemon, juice and grated rind 1 tablesp
- 2
Let stand at room temperature 8 to 10 hours Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil
- 3
Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency
- 4
With canned pumpkin, mix ingredients in heavy saucepan
- 5
bring to a boil and simmer on low about 20 minutes, to thicken.) Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch head
- 6
Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath
- 7
adjust seals
- 8
Makes five 6-ounce jars.