"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin Butter Recipe

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This recipe for Pumpkin Butter, by , is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Natalie Seehausen
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 C Fresh Pumpkin Puree
2 1/2 C Brown Sugar
1 Lemon, Juice and Grated Rind
1 T. Ground Ginger
1 1/2 tsp Cinnamon
1/4 tsp Allspice

Directions:
Directions:
Mix fresh pumpkin with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 - 10 hrs.

Puree and transfer to heavy saucepan, add 1/2 C. water and bring to a boil. Simmer on low heat, stirring often, for 40 - 60 minutes, to desired consistency

Pour Mixture into hot , sterile , 6 oz canning jars, leaving 1/2 in headspace. Seal with Sterile part lids and rings, as manufactures directions. Processing 10 minutes in Boiling water bath.

Number Of Servings:
Number Of Servings:
Makes five 6 oz jars
Preparation Time:
Preparation Time:
All day
Personal Notes:
Personal Notes:
This is great in the fall when you can pick the pumpkin fresh. Cook the pumpkins like a squash. Keep the seed to roast. It's an all day project, buts it's worth it.

 

 

 

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