Pumpkin butter
Pumpkin butter recipe in the canning category
Recipe ingredients:
- 3 1/2 cups fresh ground pumpkin or canned pumpkin puree
- 2 1/2 cups light brown sugar
- 1 lemon, juice and grated rind
- 1 tablespoon ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon allspice
Recipe method:
- If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl.
- Let stand at room temperature 8 to 10 hours.
- Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil.
- Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency.
- With canned pumpkin, mix ingredients in heavy saucepan. Bring to a boil and simmer on low about 20 minutes, to thicken.
- Pour mixture into hot, sterile, 6 ounces canning jars, leaving 1/2 inch headspace.
- Seal with sterile, 2 part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath.
- Cool and adjust seals.
Tags: pumpkin, butter, recipe, canning, recipes, cooking