Title: Pumpkin Butter #2
Categories: Spread
Yield: 3 Cups

2 1/4	c	Sugar
3	tb	Powdered fruit pectin
1	ts	Ground cinnamon
1/2	ts	Ground allspice
16	oz	Can pumpkin -not pie filling

SOURCE: Southern Living - Our Best Christmas Recipes - compiled by Lean Wickstrom Liles, copyright 1994, ISBN #0-8487-1183-1, Library of Congress Catalog Card Number - 94-66230. MM format by Ursula R. Taylor. Pumpkin butter isn't really a butter but a dark spread that is thick - made by cooking slowly - pumpkin, sugar and spices. In a medium saucepan, combine ingredients. Over medium heat, stirring constantly - bring to a boil. Make sure you stir constantly for 1 minute. Remove from heat and let cool. Then spoon into clean jars and cover. Refrigerate for up to 3 weeks. This can also be frozen for up to 3 months. Very good with biscuits.

From: Ursulataylor To: Dianar

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