| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spreads, Desserts | 6 | Servings | ||
INGREDIENTS
| 4 | c | Cooked and Mashed pumpkin |
| 1 | (2-ounce) package powdered pectin | |
| 4 1/2 | c | Sugar |
| 1 | tb | Pumpkin pie spice |
| 1/2 | ts | Unsalted butter |
| 1991. | By | Rose Dosti, Times Staff Writer. |
INSTRUCTIONS
Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes. Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space. Adjust caps according to manufacture's directions. Process 10 minutes in boiling water bath. After cooling, check seals. Makes 6 (1/2-pint) jars. Recipe from: Los Angeles Times Newspaper, Food Section Thursday October 31, Posted by: Joan Johnson From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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