3 cups cooked, mashed, or canned pumpkin
2 cups sugar
1/2 t ground cinnamon
1/4 t ground cloves
1/2 t lemon juice
Combine all ingredients in a medium saucepan; stir well.
Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes until mixture is smooth and thickened.
Quickly pour pumpkin butter mixture into hot jars, filling to 1/4 inch from top.
Wipe jar rims clean.
Place lids with bands on and process in a boiling water bath 15 minutes.
Yield:4 half pints.
67291 ~ 500 Treasured Country Recipes
Mouthwatering, Time-Honored, Tried & True, Handed-Down, Soul-Satisfying Dishes
by Martha Storey.
This heirloom cookbook is as complete as your grandmother's pantry with more than 600 recipes for simple dishes with country soul. These are the family favorites that never go out of style.paperback
$18.95 each
K19251 - Glass Onion Keeper
Your cut onions will last longer when you store them in a container that allows them to breathe. That's where The Onion Keeper comes in. It's the right way to store cut onions. Just slip your leftover onion under the glass. It traps the odors so that your other foods don't smell and your onions will keep longer. The Onion Keeper will pay for itself in onions that you don't throw away.
