Pumpkin Butter

0
31

Submitted by our Reader’s Kitchen Week Two Winner: Kathi Hamilton

Ingredients:

  • 3 1/2 cooked or canned pumpkin
  • 1 Tbsp pumpkin pie spice
  • 1 3/4 oz box powdered fruit pectin
  • 4 1/2 cups sugar

Directions:

  1. Place pumpkin in a large saucepan.Add pumpkin pie spice and fruit pectin to pumpkin and mix well. Place over high heat; stir until mixture comes to gentle boil. Immediately add the sugar and stir in well.
  2. Bring to a rolling boil and boil hard for one minute, stirring constantly.
  3. Remove from heat and paddle into jars with lids. Store in refrigerator 2 to 3 weeks. Makes about 5 1/2 cups.

STAY INFORMED. SIGN UP!

Up-to-date agriculture news in your inbox!

NO COMMENTS

LEAVE A REPLY

Receive emails as this discussion progresses.