Subject: Collection (2) Pumpkin Butter
From: [email-masked]
Date: 1 Oct 1999 05:52:27 -0600
Newsgroups: rec.food.recipes

PUMPKIN BUTTER
PUMPKIN BUTTER

PUMPKIN BUTTER

1 (5 to 7 lb.) pumpkin
2 cup sugar
1/2 cup honey
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. salt
1 cup orange juice

Split pumpkin in half. Discard seed. Bake in 400 degrees oven
for about 1 hour. Remove peel and discard. Puree pulp through
food mill or in a blender or processor. Pour puree into pot
and bring to a boil over medium heat. Stirring frequently,
boil until thickened, about 10 to 20 minutes. When puree will
mound slightly on spoon, measure. Use no more than 4 cups of
puree. Stir in remaining ingredients. Simmer uncovered until
thick enough to spread; should pass the plate test. (Place a
spoonful on chilled plate and place in freezer for 1 minute,
there should be no watery ring around the mound. Draw your
finger through the middle, it should retain its shape and not
flow into the trough.) Ladle hot pumpkin butter into clean, hot
1/2 pint jars, one at a time, leaving 1/4-inch headspace. Wipe
rim of jar with a clean damp cloth, attach lid. Process in
boiling water bath for 10 minutes.

PUMPKIN BUTTER

6 cup cooked and whipped
pumpkin pulp or use canned
1 1/2 cup packed brown sugar
1 tsp. grated lemon peel
4 Tbsp. lemon juice
2 tsp. ground cinnamon
1 tsp. ground cloves
dash of freshly grated nutmeg

Combine ingredients in large kettle. Bring to a boil, stirring frequently to 
prevent sticking. Cook about 15 minutes. As mixture thickens, continue to stir. 
Scorching occurs easily at this stage. Ladle pumpkin butter into hot sterilized 
jars, leaving 1/4-inch headspace. Adjust lids. Process pints or quarts 10 
minutes in boiling water bath, starting the timing when water starts to boil. 
Makes 4 pints.

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