Pumpkin Butter - COLLECTION

From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:37:25 GMT

This recipe appeared in the St. Louis Post-Dispatch.

1 (16 ounce) can solid-pack pumpkin
2/3 cup firmly packed brown sugar
1/4 cup honey
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice,
cinnamon, and cloves.  Bring to a boil over medium-high heat, stirring
frequently. Reduce heat; simmer 20 minutes, or until thickened, stirring

Ladle mixture into clean jars or freezer containers. Cover with lids.
Store in refrigerator several weeks or freeze for several months.

Yield: 2 cups.


 From: selenev@cats.ucsc.edu (Selene Vega)

Honey-Pumpkin Butter

2 cups cooked pumpkin, pureed
1/2 cup honey
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt

Mix all ingredients thoroughly. Simmer uncovered on low heat about 40
minutes, stirring frequently, until thick (like stiff apple butter). When
it is thick enough for you, ladle into jars and refrigerate. Makes about 
1 1/2 cups.

from Recipes from a Kitchen Garden, Vol Two, by Renee Shepherd & Fran Raboff


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