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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 10 |
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Aunt Mary's pumpkin butter. Ingredients:
10 cups fresh pumpkin puree |
2 teaspoons cinnamon |
1 teaspoon allspice |
1 teaspoon ground ginger |
1 cup splenda sugar blend for baking or 2 cups sugar |
1 cup splenda brown sugar blend or 2 cups light brown sugar |
2/3 cup lemon juice |
Directions:
1. Halve pumpkins and place in a Pyrex cooking pan with 1 cup of water.
2. Bake at 450°F for 1 to 1 1/2 hours upside down, till pumpkin is soft.
3. Scrape out pumpkin, put in food processor, and puree.
4. Put on cheesecloth and strain over night, over a separate bowl.
5. Combine all ingredients, in a crock-pot, and cook on high, or on stove top on low, stir occasionally for 4 hours.
6. Put into sterile jars and seal. makes approximately 5 1/2 pints.
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