Cooking web notes

Pumpkin Butter Recipe



3 1/2 cups fresh pumpkin purée

2 1/2 cups brown sugar

1 lemon, juice and grated rind

1 tablespoon ground ginger

1 1/2 teaspoons cinnamon

1/4 teaspoon allspice



Combine the fresh pumpkin with brown sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours



Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch head space. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool and adjust seals.