| 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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