Pumpkin Butter 3 1/2 cups fresh
ground pumpkin or canned pumpkin pur�e
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
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-ounce 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; adjust seals.
Makes five 6-ounce jars. |