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LOCATION: Recipes >> Microwave >> Pumpkin Butter

Print this Recipe    Pumpkin Butter

Yield 7.5 pints

4 c canned pumpkin
3 1/2 c sugar
1 1/2 c honey
1 c orange juice
1 1/2 t ground cinnamon
1/4 t ground allspice
1/2 t salt

In 6 qt. microwave safe casserole, put in all of the ingredients
and mix well. Cook for about 1 1/2 hours at 50% power, stirring
every 20 minutes. Test by plate test; On chilled plate put a bit
of butter in the freezer for one minute if no watery ring appears
around the edge it's done. Fill hot 1/2 pint jars and process in
water bath for 10 minutes.

I substitute for Pumpkin Spice and Cinnamon and go by color. We
like our a bit spicy compared to some.

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