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Spiced Pumpkin Butter
Source: Recipe from: Los Angeles Times Newspaper, Food Section Thursday October 31, 1991.
(6 servings)

4 cups Cooked and Mashed pumpkin
1 (2-ounce) package powdered pectin
4 1/2 c Sugar
1 tb Pumpkin pie spice
1/2 tsp Unsalted butter

Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes. Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space. Store in refrigerator. Makes 6 (1/2-pint) jars.

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Betsy at Recipelink.com - 10-3-2002
 
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