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Pumpkin Butter Recipe

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This recipe for Pumpkin Butter, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Kallus
Added: Monday, December 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 lb. pumpkin, winter squash or carrots
2 TBS each, ground: ginger & cinnamon
1 tsp allspice
5 lb. firmly packed brown sugar
5 lemons juiced and rind finely chopped
1 pt. water

Directions:
Directions:
Peel the pumpkin. Chop meat fine or put in food processor. Add ginger, cinnamon, allspice and sugar with lemon rind and juice. Let stand overnight. In the morning, add water. Boil gently until vegetables are clear and soft and mixture is thick. Pour into sterilized jar and seal while hot.

Number Of Servings:
Number Of Servings:
12 pints
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Spread over toast in the morning and you have pumpkin pie.

 

 

 

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