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