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Date Posted: 12:39:06 10/24/02 Thu
Author: S
Subject: Early American Pumpkin Butter

6 cups cooked sugar or Cinderella pumpkin puree (6 to 7 pounds, see note; or
use two 29-ounce cans commercial pureed pumpkin)
2 cups pure maple syrup (see note)
2 cups light corn syrup (see note)
2 cups firmly packed brown sugar (see note)
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

This recipe makes a lot of preserves,and for good reason: It serves as the
perfect gift during the holiday season.The traditional spicing and hint of
maple sweetness will enhance old-fashioned holiday meals. For food safety
reasons,DO NOT reduce the amount of sugar or syrup unless you plan to store
the butter in the refrigerator. -- Jan Roberts-Dominguez

Put the puree in a large,heavy-bottomed,nonaluminum pot; stir in the maple
syrup and corn syrup.When these are thoroughly combined, add the brown
sugar,lemon juice,cinnamon,nutmeg,ginger,cloves,mace and vanilla.

Set the pot over medium-high heat.When it begins to boil, partially cover
it;the mixture will splash profusely.Cook the puree at a slow boil,
stirring frequently to prevent sticking,until it thickens and turns a
darker color,about 45 minutes.

Meanwhile,wash 5 pint jars.Keep hot until needed.Prepare lids as
manufacturer directs.

Ladle the hot butter into 1 hot jar at a time,leaving 1/4-inch head space.
Wipe jar rim with a clean,damp cloth.Attach lid.Fill and close remaining
jars.Process in a boiling-water canner for 15 minutes (20 minutes at 1,000
to 6,000 feet; 25 minutes above 6,000 feet).

Note:To make pumpkin puree,either bake or boil the fruit. To bake:Put
whole pumpkins on a cookie sheet and bake at 350 degrees 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.Or boil peeled chunks of fresh pumpkin until softened.Then puree
the cooked pulp.

Note:This may seem like a lot of syrup and sugar -- and you may be tempted
to cut back -- but from a food safety standpoint,you MUST NOT do that.
Pumpkin is a low-acid food and needs this amount of sugar to make it safe to
can by the boiling-water canner method.
Makes 5 pints

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