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Pumpkin Butter, Early American

Pumpkin butter is the perfect gift during the holiday season. So make some when the pumpkins are in abundance to "weather you through" the cold autumn and winter seasons. The traditional spicing and hint of maple sweetness will enhance old-fashioned holiday meals.


6 cups cooked pumpkin puree (Directions below) or two 29-ounce cans of commercial pureed pumpkin. 
2 cups pure maple syrup 
2 cups light corn syrup 
2 cups packed brown sugar 
2 teaspoons fresh lemon juice 
1 teaspoon ground cinnamon 
1 teaspoon ground nutmeg 
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace 
1/4 teaspoon vanilla extract

Yield: 5 pints


Put the puree in a 4 quart pot. Stir in the maple syrup and corn syrup. When these are thoroughly combined, add the remaining ingredients. 

Set the pot over medium-high heat. When it begins to boil, partially cover it. Cook the puree at a slow boil, stirring frequently to prevent sticking, until it thickens and turns a darker color in about 4-5 minutes.

Ladle the butter into five sterilized, still-hot pint jars. Wipe rims and cap immediately with still-hot lids, plus rings. Process for 25 minutes in a boiling water bath.

To Make Pumpkin Puree

You can bake or boil pumpkin.

Baking: To bake pumpkins, poke holes in the pumpkins and then put them in the oven whole, on a cookie sheet, at 350 deg F (175 deg C) until softened and collapsed. (Be sure to poke holes in them first, or they will explode in the oven.) Scoop the pulp away from the peel. Puree the pulp in a blender or food processor.

Boiling: Cut pumpkin into small chunks. Peel of the skin. Boil the peeled chunks until softened. Puree the cooked pulp.

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