Karen D.
Nanaimo, B.C.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Old Fashioned Pumpkin Butter
Categories: Preserve, Butter, Pumpkin, Slow, Old
Yield: 18 Servings

8.00 c Pumpkin, cooked And mashed
**
8.00 c Brown sugar
Rind from 4 lemons, grated
Juice from 4 lemons
1.25 ts Ground cinnamon
0.50 ts Ground ginger

** Or process in blender or processor **

Combine all of the ingredients in a large pot or kettle. Cook over
low heat for approximately 1 hour, stirring frequently. When the
mixture is very thick but still easily spreadable, spoon into hot
sterilize pint jars, leaving 1/4 inch headroom. Top with sterilized
lid and tighten the screw bands down. Place in a large canning
kettle of boiling water, making sure that there is 2-inches of water
above the tops of the jars. Bring the water back to a full rolling
boil and boil for 5 minutes, adding 1 minute for every 1,000 feet
above sea level. Remove from the water and cool. Check the seals on
the lids and store when fully cooled.

NOTE: The water bath is safe for this recipe for only one reason. It
contains acid in the form of Lemon Juice. If you were canning the
pumpkin as a vegetable or in the puree form, you would have to use a
pressure cooker or add the lemon juice in the same ratio as above. If
you want to freeze the puree, the lemon juice is not needed.

YIELD: 6 Pints

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