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Early American Pumpkin Butter
This is an absolutely delicious and SAFE recipe for pumpkin butter. DO NOT cut down on the amount of sugar unless you plan to refrigerate it.
6 C cooked pumpkin puree
2 C pure maple syrup
2 C light corn syrup
2 C packed brown sugar
2 teaspoon lemon juice
1 teaspoon each ground cinnamon and nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon each ground cloves and mace
1/4 teaspoon vanilla
Put the pumpkin in a large non-aluminum pot;stir in the maple syrup and corn syrup. When these are thoroughly combined, add the remaining ingredients. Set the pot over medium-high heat. When it begins to boil, partially cover it; mixture will splash profusely. Cook at a slow boil, stirring frequently to prevent sticking, until it thickens and turns a darker color-about 45 minutes. Ladle butter into hot jars leaving 1/4 inch head space. Wipe rim with a clean damp cloth. Adjust lids and process in a boiling water bath for 15 minutes at sea level; 20 minutes at 1000-6000 feet and 25 minutes above 6000 feet.
Makes 5 pints
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
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Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
