Ted's pumpkin butter
Pumpkin Butter Canning
Last updated 6/12/2012 12:52:39 AM. Recipe ID 14391. Report a problem with this recipe.
Title: Ted's pumpkin butter
Yield: 1 Half-pints
16 oz Solid pack Pumpkin
2/3 c Brown sugar
1/4 c Honey
1 t Lemon juice
1/4 t Cinnamon
1/8 t Ground cloves
In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice,
cinnamon, and cloves. Bring to a boil over medium-high heat, stirring
frequently. Reduce heat; simmer 20 minutes, or until thickened,
Ladle mixture in clean jars or freezer containers. Cover with lids.
Store in refrigerator several weeks or freeze for several months.
For canning: Process pints and quarts 10 minutes in boiling water
From: Ted Taylor, Cooking BBS
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