Spiced Pumpkin Pecan Butter Recipe
3 1/2 C. canned pumpkin
1 C. toasted chopped pecans
1 T. pumpkin pie spice
4 1/2 C. sugar
1 (2 oz.) box Sure-Jell dry pectin
1/2 t. margarine or butter
Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart saucepot. Prepare jars. Keep lids hot until ready to fill.
Measure sugar into separate bowl. Stir fruit pectin into pumpkin mixture in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly.
Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with lids. Screw on bands. Process in a water bath canner (180 to 190° F.) for 15 minutes. After jars are cool, check seals.
Yield: 5 half-pint jars.
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