Recipe: Pumpkin Jelly

I presume you literally meant jelly -- vs. pumpkin jam, preserves or butter. There are many more recipes for the latter ones. Here's one called pumpkin jelly, but it reads like a jam recipe to me, since you're not straning to get "juice." In fact, I read this that you discard the liquid and keep the cooked pumpkin. Maybe it boils more clear. Let us know. I haven't made this one.

PUMPKIN JELLY

"Tastes like a piece of pumpkin pie when spread on bread."

4 cups cooked pumpkin
Drain excess liquid from pumpkin. Put pumpkin in saucepan and add:
1 box of Sure Jell

Place over high heat until mixture comes to a hard boil. At once, add:
5 1/2 cups sugar
2 tsp. pumpkin pie spice.

Bring to a full rolling boil (one that cannot be stirred down). Boil 7 minutes constantly. Remove from heat. Cool, then put in sterilized jars, and seal. Store in refrigerator.

Editor's note: A question has been raised about the safety of canning this recipe. Until the question is resolved please store jars of this jelly in the refrigerator or freezer.