Pumpkin butter (hp)

7 servings

Ingredients

Quantity Ingredient
1 5 to 7-lb Pumpkin; raw (4 cups cooked down, see directions)
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. Attatch lid. Place in canner. Fill and close remaining jars. Process in a boiling water bath.

PINTS: 10 Minutes. Adjust time for altitude. YIELD: Seven 12 Pints.

PLATE TEST: The plate test is not as reliable for jellies as it is for jams, preserves, conserves and butters. Chill a small plate in the refrigerator.

When the jam has thickened slightly, 10 to 15 minutes, remove the pot from the heat to prevent overcooking. Place a spoonful of the hot mixture on the chilled plate. Place in the freezer for 1 minute.

After 1 minute, there should be no watery ring around the mound. Draw your finger through the mixture. It should retain its shape and not flow into the trough.

SOURCE: "Canning", by Sue and Bill Deeming, c1983, published by HP Books, ISBN: 0-89586-185-2 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie Submitted By KAREN MINTZIAS On 10-20-94

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