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| PUMPKIN BUTTER | |
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6 c. mashed pumpkin (canned or fresh) 4 tbsp. butter 1 lb. sugar 2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. cloves Mix all ingredients in a large saucepan. Cook and stir over low heat until thick. Pour into clean jars and store in refrigerator. Use the same as jam or apple butter. Spices may be adjusted to taste. Makes about 8 cups. | |
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recipe reviews #10515
c. harsh says:
I used splenda as a substitute - 1 cup for my mothers batch, since she is diabetic. In regular batch I followed the recipe but found a pound of sugar made it far too sweet. I suggest 1 cup - 2 cups, otherwise it is a great recipe! Simple and delicious!
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