Yield: 6 servings
|4 cups||Cooked and Mashed pumpkin|
|1 \N||(2-ounce) package powdered pectin|
|1 tablespoon||Pumpkin pie spice|
|½ teaspoon||Unsalted butter|
Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes.
Ladle into ½ pint hot, sterilized jars, leaving ¼ inch head space.
Adjust caps according to manufacture's directions. Process 10 minutes in boiling water bath. After cooling, check seals. Makes 6 (½-pint) jars.
Recipe from: Los Angeles Times Newspaper, Food Section Thursday October 31, 1991. By Rose Dosti, Times Staff Writer.
Posted by: Joan Johnson