Judy’s Pumpkin Butter – For Canning
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Pumpkin |
| 3 | lb | Sugar |
| 6 | Oranges | |
| 3 | Lemons |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 6254
Calories From Fat: 44
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 3293.7mg
Potassium: 4889.6mg
Carbohydrates: 1602.6g
Fiber: 66.1g
Sugar: 1505.9g
Protein: 25.6g