Ingredients Jump to Instructions ↓

  1. 4 c Cooked and Mashed pumpkin

  2. 1 (2-ounce) package powdered -pectin

  3. 4 1/2 c Sugar

  4. 1 tb Pumpkin pie spice

  5. 1/2 ts Unsalted butter Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly

  6. 4 minutes. Remove from heat. Stir

  7. 5 minutes. Ladle into 1/2 pint hot, sterilized jars, leaving

  8. 1/4 inch head space. Adjust caps according to manufacture's directions. Process

  9. 10 minutes in boiling water bath. After cooling, check seals. Makes

  10. 6 (1/2-pint) jars. Recipe from: Los Angeles Times Newspaper, Food Section Thursday October

  11. 31, 1991. By Rose Dosti, Times Staff Writer.

Instructions Jump to Ingredients ↑

  1. Posted by: Joan Johnson


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