Honey-pumpkin butter

Yield: 1 Servings

Measure Ingredient
2 cups Cooked pumpkin; pureed
½ cup Honey
1 teaspoon Grated lemon rind
1 tablespoon Lemon juice
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Ginger
⅛ teaspoon Cloves
¼ teaspoon Salt

Mix all ingredients thoroughly. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick (like stiff apple butter). When it is thick enough for you, ladle into jars and refrigerate. Makes about 1½ cups.

Recipe by: Kitchen Garden, Vol II, by Renee Shepherd & Fran Raboff Posted to TNT - Prodigy's Recipe Exchange Newsletter by Chad Alan Bumgarner <chadalan@...> on Jul 27, 1997

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