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Spiced Pumpkin-Pecan Butter




Source of Recipe


geniamarie at rc


Recipe Introduction


GeniaMarie has a ton of great jam and jelly recipes.


List of Ingredients




3-1/2 cups canned pumpkin
1/2 cup PLANTERS Pecan Pieces, toasted
1 Tbsp. pumpkin pie spice
2-3/4 cups sugar, measured into separate bowls, divided
1 box SURE.JELL for Lower Sugar Recipes Fruit Pectin
1/2 tsp. butter or margarine (optional)


Recipe



BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
MEASURE pumpkin, pecans and pumpkin pie spice into 6- or 8-quart saucepot. Mix 1/4 cup of the sugar and pectin in small bowl. Add to pumpkin mixture; mix well. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-1/2 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)