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Pumpkin Butter
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8 cups pumpkin puree
4 cups sugar
1-1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 lemons (juice of)
Squeeze the lemons and add their juice to the pumpkin and spices.
Cook the mixture either in a crock pot on low or in a 300° F oven until it becomes thick and smooth.
Put the golden pumpkin butter in sterilized, very hot, pint or half pint jars, and seal.
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