Pumpkin Butter
Source of Recipe
from debbiescountrycookin
Pumpkin Butter
6 lbs pumpkin peeled & cut in cubes
1 qt apple cider
1 cup honey
1/4 cup frozen orange juice concentrate
2 tsp powdered cinnamon
1/2 tsp powdered cloves
1/4 tsp nutmeg
Cook pumpkin in cider until tender, about 15-20 min. Mash pumpkin, or
process in blender with some of the cooking liquid. Then return
pumpkin, the cider in which it was cooked, and the orange juice
concentrate to an open kettle & simmer the mixture until it forms a
mound when dropped from a spoon on a cool saucer. Add spices. Pour
into clean jars & label. Keep cool & use within 4 weeks.
Yield: about 3 pints
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