"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Butter Recipe

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This recipe for Pumpkin Butter, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

A. Alexandrakis


3 1/2 cups fresh ground pumpkin or canned pumpkin purée
2 1/2 cups light brown sugar
1 lemon, juice and grated rind
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cloves

If using fresh pumpkin, mix with sugar, lemon, ginger,
cinnamon and allspice in a large bowl. Let stand at room
temperature 8 to 10 hours

Transfer to a heavy saucepan, add 1/2 cup water and bring to
a boil. Simmer on low heat, stirring often, for 40 to 60 minutes,
to desired consistency. (With canned pumpkin, mix ingredients
in heavy saucepan; bring to a boil and simmer on low about 20
minutes, to thicken.)

Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-
inch headspace. Seal with sterile, 2-part lids and rings, as
manufacturer directs, processing 10 minutes in boiling water
bath. Cool; adjust seals.

Makes five 6-ounce jars.




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