PUMPKIN BUTTER 1 (5-7 pound) pumpkin Hot water 3½ cups white sugar 1½ cups honey 1½ teaspoons ground cinnamon 1¼ teaspoon ground allspice ½ teaspoon salt Wash pumpkin and cut into several pieces that fit in a 6 quart pot. Scrape out and discard seeds and fiber. Place pieces in pot and cover with hot water. Bring to a boil and reduce heat and simmer until tender. About 20 minutes. Drain, discard liquid. Use a large spoon to scrape pulp from peel. Press pulp through a food mill or puree in a blender or food processor. Return puree to pot and cook on medium heat, stirring frequently, until mixture thickens. Measure 4 cups of thickened puree and add remaining ingredients. Simmer until the mixture is thick enough to spread. Ladle hot butter into ½ pint canning jars and adjust lids. Process in a boiling water canner for 10 minutes. Note; Do not substitute artificial sweeteners in this recipe. Sugar is essential for the safety of this product if it is canned.

From University of Oregon

Little bit farm

-- Little Bit Farm (littlebit@brightok.net), September 25, 2003