Recipe: Pumpkin Butter

PUMPKIN BUTTER

3 1/2 C. fresh ground pumpkin or canned pumpkin pur e
2 1/2 C. light brown sugar
1 lemon, juice and grated rind
1 T. ground ginger
1 1/2 tsp. cinnamon
1/4 tsp. allspice

If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours

Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.)

Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch headspace. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool; adjust seals. Makes five 6-ounce jars.