Free Recipe Judy s Pumpkin Butter – for Canning
Recipe Type: C Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Judy s Pumpkin Butter – for Canning Recipe
3 lb Pumpkin
3 lb Sugar
6 Oranges
3 Lemons
Judy s Pumpkin Butter – for Canning Preparation
Chop coarsely three pounds of peeled pumpkin, cover with three pounds of sugar and let stand overnight. In the morning add the juice and grated rind of six oranges and threee lemons; cook slowly till thick. Pour into clean, sterilized jars and process in a water bath, as for other jams and jellys. From Judy Spinela 10/21/93 Modified by Gerry Dennis 11/2/93 ~—-History—————————– Nov ”93 1 Batch labeled 2 6 half pints (somewhat like marmalade) Posted to MM-Recipes Digest V3 #190 Date: 07/03/96 From: eboyd@shentel.net
How Do You Cook Judy s Pumpkin Butter – for Canning?
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Why not use already canned pumpkin or use fresh pumpkin and bake it, scrape meat out and run through processer. mix pumpkin spices and fluids and sugars in a roasting pan and bake in a slow oven stirring occassionally so not burn. Then can in jars and process in boiling water bath. This is how I do my apple butter, pear butter and I will try this for pumpkin butter