directions
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1
Combine all ingredients in a heavy saucepan
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2
Cook over low fire until desired thickness is reached
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3
Stir con- stantly to prevent scorching
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4
Let cool
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5
Pour into steril- ized jars and refrigerate
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6
Great with hot breads and bis- cuits.
PUMPKIN BUTTER
ingredients
- 2 16-ounce cans pumpkin
- 1-1/2 cups brown sugar
- 1 teaspoon grated lemon peel
- 1/4 teaspoon cinnamon
- 1 teaspoon grated orange peel
- 1 /4 teaspoon ginger
- 1 /2 cup orange juice
- 1/4 teaspoon ground cloves
- 1 /2 cup lemon juice
- 1 /4 teaspoon salt