Early American Pumpkin Butter
Ingredients
- 6 cups cooked pumpkin puree
- 2 cups pure maple syrup
- 2 cups light corn syrup
- 2 cups packed brown sugar
- 2 t lemon juice
- 1 t ground cinnamon
- 1 t nutmeg
- 1/2 t ground ginger
- 1/4 t each ground cloves and mace
- 1/4 t vanilla
Instructions
Put the pumpkin in a large non-aluminum 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; mixture will splash profusely. Cook at a slow boil, stirring frequently to prevent sticking, until it thickens and turns a darker color-about 45 minutes. Ladle butter into hot jars leaving 1/4 inch head space. Wipe rim with a clean damp cloth. Adjust lids and process in a boiling water bath for 15 minutes at sea level; 20 minutes at 1000-6000 feet and 25 minutes above 6000 feet. Makes 5 pints
