Leslie G wrote:

"Kathi" wrote in message
om...

a couple of things about this recipe bother me - first, what does
'Bernardin' have to do with it? There's no Bernardin product in it.
If you go the Bernardin web site, there is no pumpkin butter recipe
there that I could find. There is one in my 'revised, copyright 2000'
Bernardin 'Guide to Home Preserving' but it is called Citrus Pumpkin
Butter and actually has added pectin in it, also oranges and lemon
juice. The book does not have the above recipe in it.

The other thing I was wondering is, I thought it was unsafe to BWB
pumpkin puree (butter) because of its density, and that only pressure
canning cubes was safe.

I'm not trying to cause trouble here, I just need this cleared up -
I've got allot of pureed pumpkin 'cubes' in my freezer that could end
up being more than just pies...

Kathi

If you have a lot of pumpkin/squash about.. here is another use.. this
recipe came from Putting Food By - Fourth Edition:
and is also BWB

Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments

Ginger Squash Marmalade
=======================
4 Pounds Prepared winter squash
Or Pumpkin
4 Pounds Sugar
2 Lemons, grated and juiced
2 Ounces Crystalized ginger
1/2 Teaspoon Ground ginger
3 Cups Water
.
Peel the squash, scrape out the strings and seeds from the centre; save the
seeds. Slice and cut the peeled squash to make 4 lbs of 1/4 inch cubes. Put
the squash in a crockery bowl with the sugar, gingers, grated peel and juice
of lemons. Meanwhile break the seeds, put them in a pan with the water and
boil gently for 30 minutes; strain and add 2 1/2 cups of the liquid to the
squash mixture. Cover and refrigerate over night. Put into an enameled
kettle, and over medium heat, bring to a slow boil, stirring constantly.
(here you can finish it in a 325F/163C oven or let it putter along with a
heat reducing pad under the kettle. Cook and stir until the squash is clear
and will set - about 45 - 60 minutes. Ladle immediately into clean, hot
jars, leaving 1/2 inch of headroom for pints, 1/4 inch for half pints.
Adjust lids; PROCESS IN A BOILING-WATER BATH FOR 10 MINUTES, 15 FOR PINTS
OR
HALF PINTS. Remove; cool upright and naturally.

Page 276 - Putting Food By

Servings: 4

This'd be a grate [!] one for all that candied ginger I made this year. I'll
let you know how it turns out.
Edrena