Pumpkin Butter
8 ingredients
5 steps
Ingredients
- 4 lb. cooked or canned pumpkin
- 1/2 c. cider vinegar
- 3 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. allspice
- 1/2 tsp. nutmeg (optional)
- 1/2 tsp. ginger (optional)
- 1/2 c. white or brown sugar (added to each c. of pulp)
Directions
-
1Cook the fruit butter over low heat, stirring constantly, until the sugar is dissolved.
-
2Continue to cook, stirring frequently, until the mixture sheets from spoon. You can also place a small quantity on a plate.
-
3When no rim of liquid separates around the edge of the butter, it is done.
-
4Pour into hot sterilized jars.
-
5Makes about 5 pints.
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