Pumpkin butter - for canning
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Raw pumpkin |
| 2 | Lemons | |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground allspice |
| ¾ | teaspoon | Salt |
| 2½ | pounds | Brown sugar |
| 1 | cup | Water |
Directions
Peel pumpkin and grind in food chopper. Extract juice from lemons; add to pumpkin along with spices, salt and sugar. Let stand overnight. Then add water and boil gently until pumpkin is clear and the mixture is thick. Pour into sterilized jars and seal while hot.
This is good on toast.
Source: A Friend From the cookbook files of: Deidre-Anne Penrod, FGGT98b on *Prodigy, J.PENROD3 on GEnie ~----History----------------------------- Nov '93 1 batch labeled "1" 9 half pints (tastes like the kind we bought) Submitted By GERRY DENNIS On 10-19-94