posted by Beck 01-07-103 3:41 PM
Pumpkin Butter with Brown Sugar
16 ounces canned pumpkin
2/3 cup brown sugar
1/4 cup honey
1 teaspoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon cloves
In a medium saucepan combine all ingredients. Bring to a
boil over med-high heat. Reduce heat to low and simmer 20 minutes. Stir frequently. Spoon into a jar and refridgerate up to 7 weeks or freeze up to several months.
Pumpkin Butter with Honey
2 cups canned pumpkin
1/2 cup honey
1 teaspoon 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 together all ingredients in a saucepan. Bring to a boil and simmer uncovered on low heat for 25 minutes, stirring frequently. Spoon into jars and refridgerate up to 7 weeks or freeze for several months.