Judy's pumpkin butter - for canning
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pumpkin |
| 3 | pounds | Sugar |
| 6 | eaches | Oranges |
| 3 | eaches | Lemons |
Directions
Chop coarsely three pounds of peeled pumpkin, cover with three pounds of sugar and let stand overnight. In the morning add the juice and grated rind of six oranges and threee lemons; cook slowly till thick.
Pour into clean, sterilized jars and process in a water bath, as for other jams and jellys.
From Judy Spinela 10/21/93 Modified by Gerry Dennis 11/2/93 ~----History----------------------------- Nov '93 1 Batch labeled "2" 6 half pints (somewhat like marmalade) Submitted By GERRY DENNIS On 10-19-94
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