8 cups pumpkin puree
4 cups sugar
1-1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Juice of 4 lemons
Combine all ingredients and cook the mixture either in a slow cooker on low for about four hours or in a 300-degree oven until it becomes thick and smooth.
Put the pumpkin butter in clean jars or freezer containers. (If freezing, leave at least 1/2 inch headspace at the top of the jar.) Refrigerate or freeze. Pumpkin butter should not be canned.
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