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Judy's Pumpkin Butter For Canning Recipe

by Global Cookbook
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Servings: 1

Ingredients

Directions

  1. Chop coarsely three pounds of peeled pumpkin, cover with three pounds of sugar and let stand overnight. In the morning add in the juice and grated rind of six oranges and threee lemons; cook slowly until thick.
  2. Pour into clean, sterilized jars and process in a water bath, as for other jams and jellys.
  3. History-
  4. Nov '93 1 Batch labeled "2" 6 half pints (somewhat like marmalade)

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