Ellen's Pumpkin Butter! This time, with a table!
"I think the butter is better than Mom's!" -- Joe Bauer
| 6 Cups | cooked pumpkin puree (or two 29-ounce cans of commercial pureed pumpkin) |
|---|---|
| 2 Cups | pure maple syrup |
| 2 Cups | light corn syrup |
| 2 Cups | paked brown sugar |
| 2 Teaspoons | fresh lemon juice |
| 1 Teaspoon each: | ground cinnaman, ground nutmeg |
| 1/2 Teaspoon | ground ginger |
| 1/4 Teaspoon each: | ground cloves, ground mace |
| 1/4 Teaspoon | vanilla Extract |
Put the puree in a large, heavy-bottomed, non-aluminum pot; stir in the maple syrup and corn syrup. When puree and syrups are thoroughly combined add the remaining ingredients. Set the pot over medium-high heat. When it begins to boil, partially cover it; the mixture will splash profusely. Continure cooking the mixture at slow boil stirring frequently to prevent sticking, unitl 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 above sea level- Makes 5 pints.
Note: The amount of syrups and brown sugar may seem like a lot and you might be tempted to cut back, but pumpkin is a low acid food and needs this amout of sugar to make it safe to can by boiling canner method.
"Everyone knows that Canadian Maple Syrup is the best!" -- Goodie Gudmundson