*  Exported from  MasterCook  *

                  Judy's Pumpkin Butter - For Canning

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Canning                          Jelly/Jam

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3       lb           Pumpkin
  3       lb           Sugar
  6       ea           Oranges
  3       ea           Lemons

 Chop coarsely three pounds of peeled pumpkin, cover   with three pounds of
sugar and let stand overnight. In   the morning add the juice and grated
rind of six   oranges and threee lemons; cook slowly till thick.      Pour
into clean, sterilized jars and process in a   water bath, as for other jams
and jellys.      From Judy Spinela 10/21/93  Modified by Gerry Dennis
11/2/93      ~----History-----------------------------      Nov '93 1 Batch
labeled "2" 6 half pints (somewhat   like marmalade)

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