Everyone loves this recipe, and so good. I always double the recipe.
servesAt least 6 pints.
cook time2 Hr
15 oz pumpkin
PINCH OF SALT
How To Make
In a medium saucepan over low heat, stir all ingredients. Cook 1 to 2 hours stirring frequently. Or until pumpkin butter is thick enough to coat the back of a spoon.
Sterilize jar and lid 10 minutes. Remove when ready to fill. While pumpkin butter is still hot, ladle into hot sterilized jars.Filing to 1/4 inch from top. Wipe rims with clean damp cloth and seal jars with lid and ring.
Process in a boiling water bath, making sure water is 1 inch over the top of jars for 10 minutes. If you want you can forget the water bath and it can be stored in the refrigerator for 2 to 3 weeks.Can also be frozen.
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