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Full Online Book HomeLearning KitchenPreserving - Butter - Pumpkin Butter By Mai
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Preserving - Butter -  Pumpkin Butter By Mai Post by :Chris_Landrum Category :Learning Kitchen Author :Unknown Date :March 2012 Read :638

Click below to download : Preserving - Butter - Pumpkin Butter By Mai (Format : PDF)

Preserving - Butter - Pumpkin Butter By Mai

16 oz Solid pack Pumpkin
2/3 c Brown sugar
1/4 c Honey
1 tsp Lemon juice
1/4 tsp Cinnamon
1/8 tsp Ground cloves


In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice, cinnamon, and cloves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes, or until thickened, stirring occasionally.

Ladle mixture in clean jars or freezer containers. Cover with lids. Store in refrigerator several weeks or freeze for several months.

For canning: Process pints and quarts 10 minutes in boiling water bath.
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Preserving - Pumpkin Butter Preserving - Pumpkin Butter

Preserving - Pumpkin Butter
8 cups pumpkin puree 4 cups sugar juice of 4 lemons 1 1/2 tsp. ground cinnamon 1 tsp. ground ginger 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg Combine pumpkin puree, lemon juice, cinnamon, ginger, cloves and nutmeg in a slow cooker, mix well. Cook on high until thickened to desired consistency. Spoon onto hot sterilized jars, leaving 1/2 inch headspace, seal with lids. YIELDS about 4 pints
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Preserving - Butter -  Pumpkin Butter By Bianco Preserving - Butter - Pumpkin Butter By Bianco

Preserving - Butter -  Pumpkin Butter By Bianco
3 1/2 heaping cups pumpkin puree 3/4 cup apple cider 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 1/2 cups honey 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg Combine pumpkin, apple cider, spices, and honey in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
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