Title: Spiced Pumpkin Butter
Categories: Spread Toppings
Yield: 6 Servings

4	c	Cooked and Mashed pumpkin
1		(2-ounce) package powdered pectin
4 1/2	c	Sugar
1	tb	Pumpkin pie spice
1/2	ts	Unsalted butter

Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes.

Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space. Adjust caps according to manufacture's directions. Process 10 minutes in boiling water bath. After cooling, check seals. Makes 6 (1/2-pint) jars.

Recipe from: Los Angeles Times Newspaper, Food Section Thursday October 31, 1991. By Rose Dosti, Times Staff Writer.

Posted by: Joan Johnson

previous

next