Spiced pumpkin butter

Yield: 6 servings

Measure Ingredient
4 cups Cooked and Mashed pumpkin
1 \N (2-ounce) package powdered pectin
4½ cup Sugar
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

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