Pumpkin Butter 4 1/2 cup sugar 1 (16oz.) can pumpkin 1 Tbsp . pumpkin pie spice 1 (16 1/4 oz.) box pectin In a large saucepan, combine first 3 ingredients over medium heat; stir constantly until sugar dissolves. Bring to a rolling boil; add pectin, stir until dissolved. Bring to a rolling boil again and boil 1 minute longer. Remove from heat; skim off foam. Store in sealed jars. Store in refrigerator. Yield: about 2 pints. Pumpkin Butter 12 cup canned pumpkin or fresh cooked and pureed 6 cup brown sugar 1 Tbsp . ginger 1 Tbsp . ground cloves 2 Tbsp . cinnamon Combine all ingredients and cook until mixture reaches thick spreading consistency. Pour into small jars or containers and freeze. -- Rec.food.recipes is moderated by Patricia Hill at [email protected] Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
