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Pumpkin Butter
This decadent pumpkin butter is not just a Halloween dish! This recipe will make 6 jars so you'll have some for all year round. Consider keeping one for the spring... if you can resist the temptation not to use it earlier!
Ingredients
4 cups cooked and mashed pumpkin
2 oz. pkg. powdered pectin
4-1/2 cups sugar
1 tbsp. pumpkin pie spice
1/2 tsp. unsalted butter
2 oz. pkg. powdered pectin
4-1/2 cups sugar
1 tbsp. pumpkin pie spice
1/2 tsp. unsalted butter
Methods/steps
Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes. Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space. Adjust caps according to manufacture's directions. Process 10 minutes in boiling water bath. After cooling, check seals.
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