Pumpkin Citrus Butter

Lennie's Note:

This recipe is originally from a Canadian Living Magazine published sometime back in the 1980s; sorry, don't know exactly when.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Yield: 5 cups

• 2 lemons
• 1 orange
• 3 ½ cups pumpkin puree , either from a can or made from fresh
• ½ cup granulated white sugar
• 3 ½ cups water

Directions:

1. In a food processor, grind lemons and orange, including the peel.
2. In a large, heavy saucepan, combine the ground fruit and all its juice with the pumpkin puree, the sugar and the water.
3. Over medium heat, bring to a boil, stirring often.
4. Reduce heat and simmer, stirring often, until thickened; about 40 minutes.
5. Pour into prepared hot, sterilized jars and seal with prepared lids.

Reviews

[Sydney Mike]

Used canned pumpkin for making this recipe & divided the resulting butter among 5 small jars, 2 to keep & 3 to give as gifts for my dinner suests! Very tasty stuff & something of a unique gift! I found that it went especially well as a spread on dense, winter wheat bread! [Tagged, made & reviewed in Healthy Choices ABC cooking game]