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Full Online Book HomeLearning KitchenPreserving - Pumpkin Butter
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Preserving - Pumpkin Butter Post by :astraler Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2982

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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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3 cups cooked, mashed, or canned pumpkin 2 cups sugar 1/2 t ground cinnamon 1/4 t ground cloves 1/2 t lemon juice Combine all ingredients in a medium saucepan; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes until mixture is smooth and thickened. Quickly pour pumpkin butter mixture into hot, sterilized jars, filling to 1/4 inch from top. Wipe jar rims clean. Cover at once with metal lids and screw-on bands. Process in a boiling water bath 15 minutes. Yield:4 half pints.
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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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