From: firstname.lastname@example.org (Selene Vega) Date: 25 Sep 1993 08:48:52 GMT 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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