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Pumpkin Butter

October 24, 2016

Pumpkin Butter

3 1/2 cups ground pumpkin
2 1/2 cups brown sugar
1 lemon, juice and grated rind
1 Tbsp ground ginger
1 1/2 tsn cinnamon
1/4 tsp allspice

Mix all together and let stand at room temperature over night (8 to 10 hours). In heavy saucepan, add 1/2 cup water and spiced pumpkin and bring to a boil. Simmer on low heat, stirring frequently, for about an hour, to desired consistency.

If using canned pumpkin, mix ingredients in heavy saucepan and bring to a boil and simmer on low for about 20 minutes, to thicken.

Pour into hot sterile half pint jars, wipe rim, seal with hot sterile lids and rings. Process in full boil water bath 10 minutes. Let cool over night…label and store in a dark cool place.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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