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Recipe: Pumpkin Butter

Preserving - Other
PUMPKIN BUTTER

1 (16 ounce) can solid pack pumpkin
2/3 cup firmly packed light brown sugar
1/4 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

In a medium saucepan, combine ingredients and mix well. Bring to a boil over medium high heat, stirring frequently. Reduce heat, simmer 20 minutes or until thickened, stirring occasionally.

Pumpkin butter may be stored in an airtight container in refrigerator for several weeks or frozen several months.

Makes 2 cups
Source: Libby's Great Pumpkin Cookbook
MsgID: 204329
Shared by: Betsy at Recipelink.com
In reply to: ISO: Unique Jam, Jellies, Butters, Marmalades
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1
  Kris Balsam Lake WI
2
  Betsy at Recipelink.com
3
  Betsy at Recipelink.com
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  Betsy at Recipelink.com
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  Betsy at Recipelink.com
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  Betsy at Recipelink.com
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  Betsy at Recipelink.com
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  Betsy at Recipelink.com
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  Betsy at Recipelink.com
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  Betsy at Recipelink.com
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  Betsy at Recipelink.com
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  Betsy at Recipelink.com
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  Betsy at Recipelink.com
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  Betsy at Recipelink.com
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  Betsy at Recipelink.com
27
  Betsy at Recipelink.com
28
  Betsy at Recipelink.com
29
  Betsy at Recipelink.com
30
  Betsy at Recipelink.com
31
  Linda Lou,Wa
32
  Kris Balsam Lake WI
33
  Gladys/PR
34
  Poosha (with note from Betsy)
35
  Gretchen,Ca
36
  Poosha
37
  Sandy, Oregon
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