4 c Cooked and Mashed pumpkin
1 (2-ounce) package powdered
-pectin
4 1/2 c Sugar
1 tb Pumpkin pie spice
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 4 minutes. Remove from heat. Stir 5 minutes.
Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space.
Adjust caps according to manufacture's directions. Process 10 minutes in
boiling water bath. After cooling, check seals. Makes 6 (1/2-pint) jars.
Recipe from: Los Angeles Times Newspaper, Food Section Thursday October 31,
1991. By Rose Dosti, Times Staff Writer.
