posted by Angel 11-27-99 11:43 PM
Pumpkin Butter
1 (5 to 7 lb.) pumpkin
2 cup sugar
1/2 cup honey
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. salt
1 cup orange juice
Preheat oven to 400° F. Split pumpkin in half. Discard seed.
Bake in 400 degrees oven for about 1 hour. Remove peel and discard. Puree pulp through food mill or in a blender or processor. Pour puree into pot and bring to a boil over medium heat. Stirring frequently, boil until thickened, about 10 to 20 minutes.
When puree will mound slightly on spoon, measure. Use no more than 4 cups of puree.
Stir in remaining ingredients. Simmer uncovered until thick enough to spread; should pass the plate test. (Place a spoonful on chilled plate and place in freezer for 1 minute, there should be no watery ring around the mound. Draw your finger through the middle, it should retain its shape and not flow into the trough.)
Ladle hot pumpkin butter into clean, hot 1/2 pint jars, one at a time, leaving 1/4-inch headspace. Wipe
rim of jar with a clean damp cloth, attach lid. Process in boiling water bath for 10 minutes.
Pumpkin Butter
6 cup cooked and whipped pumpkin pulp or use canned
1 1/2 cup packed brown sugar
1 tsp. grated lemon peel
4 Tbsp. lemon juice
2 tsp. ground cinnamon
1 tsp. ground cloves
dash of freshly grated nutmeg
Combine ingredients in large kettle. Bring to a boil, stirring frequently to prevent sticking. Cook about 15 minutes. As mixture thickens, continue to stir. Scorching occurs easily at this stage.
Ladle pumpkin butter into hot sterilized jars, leaving 1/4-inch headspace. Adjust lids. Process pints or quarts 10 minutes in boiling water bath, starting the timing when water starts to boil.
Makes 4 pints.