Pumpkin butter #2
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Pumpkin butter #2
  Pumpkin    Butter    Canning    Vegetables  
Last updated 6/12/2012 12:52:40 AM. Recipe ID 14394. Report a problem with this recipe.
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      Title: Pumpkin butter #2
 Categories: Canning, Fruits, Vegetables
      Yield: 7 Half-pint
 
      7 lb Pumpkin; raw*
           - Hot Water
  3 1/2 c  Sugar
  1 1/2 c  Honey
  1 1/2 t  Ground Cinnamon
    1/4 t  Ground Allspice
    1/2 t  Salt
      1 c  Orange Juice
 
   Wash pumpkin.  Cut into several pieces that will fit in a 6-quart
  pot. Scrape out and discard seeds.  In a 6-quart pot, cover pumpkin
  pieces with hot water. Bring to a boil over medium-high heat. Reduce
  heat to low. Cover; simmer until tender, about 20 minutes. Drain,
  discarding liquid. Use a large spoon to scrape pulp from peel;
  discard peel. Press pulp through a food mill or puree in a blender or
  food processor. Measure puree. A dry pumpkin variety will yield about
  5 cups puree. A more moist pumpkin will yield 6 to 8 cups puree.
  Return puree to pot. Bring to a boil over medium heat. Stirring
  frequently, boil until thickened, 10 to 20 minutes. Wash seven 1/2
  pint jars in hot soapy water; rinse. Keep hot until needed. Prepare
  lids as manufacturer directs. When puree will mound slightly on a
  spoon, measure again.  USE NO MORE THAN 4 CUPS puree. Stir in
  remaining ingredients. Simmer uncovered until thick enough to spread.
  Test thickness of pumpkin butter with plate test, below. Ladle hot
  pumpkin butter into 1 hot jar at a time, leaving 1/4-inch headspace.
  Wipe rim of jar with a damp, clean cloth. Attach lid. Place in
  canner. Fill and close remaining jars. Process in a boiling water
  bath.
 




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Recipe ID 14394 (Apr 03, 2005)

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