Canning Recipes

Spiced Pumpkin Pecan Butter
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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3 1/2 cups canned pumpkin
1 cup toasted chopped pecans
1 tablespoon pumpkin pie spice
4 1/2 cups sugar
1 box Sure-Jell dry pectin - (2 oz)
1/2 teaspoon margarine or butter

Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart saucepot.
Prepare jars. Keep lids hot until ready to fill jars.

Measure sugar into separate bowl. Stir fruit pectin into pumpkin mixture
in saucepot. Add margarine. Bring mixture to full rolling boil on high
heat, stirring constantly. Quickly stir in all sugar. Return to full
rolling boil, and boil exactly 1 minute, stirring constantly.

Remove from heat. Skim off any foam with metal spoon. Ladle quickly into
prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and
threads. Cover with lids. Screw on bands. Process in a water bath
canner (180 to 190 degrees) for 15 minutes. After jars are cool, check

This recipe yields 5 half-pint jars.

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