Canning Recipes Pumpkin Butter II Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 2 pounds sugar pumpkin -- peeled, seeded, and cut into 2" chunks 1/2 cup dark brown sugar - (packed) 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon freshly-grated ginger 2 tablespoons freshly-squeezed lemon juice -- strained To roast pumpkin: Heat oven to 350 degrees. Place pumpkin in roasting pan. Cover tightly with foil. Bake for 45 minutes, or until pumpkin is very tender. To make butter: Transfer pumpkin pieces to bowl of food processor. Process until smooth. Place pureed pumpkin in medium saucepan. Cook over medium-low heat, stirring often, for 25 minutes, or until very thick. Add brown sugar, cinnamon, nutmeg, ginger and lemon juice. Cook for 5 minutes, or until sugar is dissolved. Cool. Serve or store in refrigerator up to 1 week. This recipe yields 2 cups. © 2008 canning-recipes.com contact