Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments

Bernardin Book Pumpkin Butter
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4 Cups Prepared pumpkin
(about 1 8 inch pie pumpkin)
2 Cups Brown sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Salt
1/2 Cup Liquid honey
1/2 Cup Orange juice
..
prepare and sterilize 4 (5 to be on the safe side) half pint jars.

Wash 1 8 inch pie pumpkin, cut into large peices, scrape out and discard
seeds. Place pumpkin in large saucepan, cover with water and bring to a
boil; reduce heat, simmer 20 minutes or until tender. Drain.

Remove rind from pulp. Measure 4 cups pulp. In Food Processor, combine pulp
with brown sugar, spices, salt, honey and orange juice, puree until smooth.
(do this in batches).

Combine puree in a large stainless steel or enamel saucepan. Bring to a
boil, reduce heat; Boil gently until thick, about 20 minutes.

Place Snap lids in boiling water. Boil 5 minutes to soften sealing compound.


Ladle butter into hot prepared jars, leaving 1/4 inch headspace. Remove air
bubbles with rubber spatula, and readjust heatspace. Wipe jar rim, center
lid and apply screw band until finger tip tight.

Process in boiling water canner 10 minutes at altitudes up to 1,000 ft.

Servings: 4





--
Eagles may soar, but weasels don't get sucked into jet engines.