Pumpkin Butter

1. 1

   Peel, seed and cut up 6 to 6 1/2 pounds of pumpkin; cook with small amount of boiling, salted water until very tender.

2. 2

   Drain and mash.

3. 3

   Whip pulp with mixer until smooth.

4. 4

   In a large kettle, combine pumpkin, packed brown sugar, lemon peel and juice, cinnamon, salt and nutmeg.

5. 5

   Cook and stir until mixture boils. Boil 10 minutes, stirring constantly.

6. 6

   Ladle into hot, sterilized half-pint jars, leaving 1/2 inch headspace.

7. 7

   Adjust lids.

8. 8

   Process 10 minutes in boiling water bath.

No additional tips available.