Pumpkin butter #2

7 Half-pint

Ingredients

Quantity Ingredient
7 pounds Pumpkin; raw* Hot Water
3½ cup Sugar
1½ cup Honey
1½ teaspoon Ground Cinnamon
¼ teaspoon Ground Allspice
½ teaspoon Salt
1 cup Orange Juice

Directions

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 ½ 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 ¼-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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