Old fashioned pumpkin butter

18 servings

Ingredients

Quantity Ingredient
8 cups Pumpkin, cooked And mashed **
8 cups Brown sugar
Rind from 4 lemons, grated
Juice from 4 lemons
1¼ teaspoon Ground cinnamon
½ teaspoon Ground ginger
** Or process in blender or processor **

Directions

Combine all of the ingredients in a large pot or kettle. Cook over low heat for approximately 1 hour, stirring frequently. When the mixture is very thick but still easily spreadable, spoon into hot sterilize pint jars, leaving ¼ inch headroom. Top with sterilized lid and tighten the screw bands down. Place in a large canning kettle of boiling water, making sure that there is 2-inches of water above the tops of the jars. Bring the water back to a full rolling boil and boil for 5 minutes, adding 1 minute for every 1,000 feet above sea level. Remove from the water and cool. Check the seals on the lids and store when fully cooled. NOTE: The water bath is safe for this recipe for only one reason. It contains acid in the form of Lemon Juice. If you were canning the pumpkin as a vegetable or in the puree form, you would have to use a pressure cooker or add the lemon juice in the same ratio as above. If you want to freeze the puree, the lemon juice is not needed. YIELD: 6 Pints Submitted By SHARON STEVENS On 11-01-94

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