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
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, 1991. By Rose Dosti, Times Staff Writer.
Posted by: Joan Johnson