Pumpkin Butter
4 1/2 cup sugar
1 (16oz.) can pumpkin 1 Tbsp . pumpkin pie spice
1 (16 1/4 oz.) box pectin
In a large saucepan, combine first 3 ingredients over medium heat; stir constantly until sugar
dissolves. Bring to a rolling boil; add pectin, stir until dissolved. Bring to a rolling boil again
and boil 1 minute longer. Remove from heat; skim off foam. Store in sealed jars. Store in
refrigerator. Yield: about 2 pints.
Pumpkin Butter
12 cup canned pumpkin or fresh cooked and pureed 6 cup brown sugar 1 Tbsp . ginger 1 Tbsp . ground
cloves 2 Tbsp . cinnamon
Combine all ingredients and cook until mixture reaches thick spreading consistency. Pour into small
jars or containers and freeze.
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