LOCATION: Recipes >> Preserving >> Pumpkin Butter 05
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Pumpkin Butter 05
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EARLY AMERICAN PUMPKIN BUTTER
6 cups cooked pumpkin puree
2 cups pure maple syrup
2 cups light corn syrup
2 cups packed brown sugar
2 t lemon juice
1 t ground cinnamon
1 t nutmeg
1/2 t ground ginger
1/4 t each ground cloves and mace
1/4 t vanilla
Put the pumpkin in a large non-aluminum pot;stir in the maple syrup
and corn syrup. When these are thoroughly combined, add the
remaining ingredients. Set the pot over medium-high heat. When
it begins to boil, partially cover it; mixture will splash profusely.
Cook at a slow boil, stirring frequently to prevent sticking, until
it thickens and turns a darker color-about 45 minutes. Ladle butter
into hot jars leaving 1/4 inch head space. Wipe rim with a clean
damp cloth. Adjust lids and process in a boiling water bath for
15 minutes at sea level; 20 minutes at 1000-6000 feet and 25 minutes
above 6000 feet. Makes 5 pints
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