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.





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