Pumpkin Butter
From Alfreda Sauer – Mt Carmel, ND – 1988Great for toast, sandwiches, pancakes, etc.
Ingredients
- 7 cups pumpkin, cooked and mashed
- 5 cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- ⅓ teaspoon allspice
Instructions
- Combine all ingredients in a large pot. Cook until thick and bubbly.
- Ladle into jars or another freezer safe container and store in the fridge or freezer.**Canning is not recommended due to updated food safety guidelines.
Notes
Yield: 3-4 pints or 6-8 half pint or small jam jars
To Increase Recipe, use: 10 cups pumpkin, 7 cups sugar, 3 tsp cinnamon, 3/4 tsp allspice, 1½ tsp cloves. Yield: 5-6 pints