Spiced Pumpkin Butter Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Cooked and Mashed pumpkin,
1: , (2-ounce) package powdered pectin
4 1/2 cup: Sugar,
1 tbsp: Pumpkin pie spice,
1/2 tsp: Unsalted butter,
Directions:
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 1/2 pint hot, sterilized jars, leaving 1/4 inch head space.
Adjust caps according to manufactures directions. Process 10 minutes
in boiling water bath. After cooling, check seals. Makes
6 (1/2-pint) jars.
Recipe from: Los Angeles Times Newspaper, Food Section Thursday
October 31, 1991. By Rose Dosti, Times Staff Writer.
Posted by: Joan Johnson
Source from luhu.jp
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 1/2 pint hot, sterilized jars, leaving 1/4 inch head space.
Adjust caps according to manufactures directions. Process 10 minutes
in boiling water bath. After cooling, check seals. Makes
6 (1/2-pint) jars.
Recipe from: Los Angeles Times Newspaper, Food Section Thursday
October 31, 1991. By Rose Dosti, Times Staff Writer.
Posted by: Joan Johnson
Source from luhu.jp