Pumpkin Butter.
You can use fresh or canned pumpkin. I use it like apple butter...on toast
or waffles.
This recipe yields (5) 1/2 pint jelly jars.
(1) 29 oz. can pumpkin puree ~or~ 3 & 3/4 cups fresh pumpkin puree (food
processor)
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
3/4 cup white sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1) Combine pumpkin, apple juice, spices, and sugar in a large saucepan;
stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes
or until thickened. Stir frequently.
2) Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from
the top. Remove air bubbles; wipe jar rims. Cover at once with metal lids,
and screw on bands.
3) Process in a boiling water bath for 10 minutes. Let cool. Store in a
cool, dark place for up to 1 year.
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