Pumpkin Butter - cooking recipe

Ingredients

6 to 6 1/2 lb. pumpkin
3 c. packed brown sugar
1 tsp. grated lemon peel
1/4 tsp. lemon juice
2 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg

Preparation

Peel, seed and cut up 6 to 6 1/2 pounds of pumpkin; cook with small amount of boiling, salted water until very tender.
Drain and mash.
Whip pulp with mixer until smooth.
In a large kettle, combine pumpkin, packed brown sugar, lemon peel and juice, cinnamon, salt and nutmeg.
Cook and stir until mixture boils. Boil 10 minutes, stirring constantly.
Ladle into hot, sterilized half-pint jars, leaving 1/2 inch headspace.
Adjust lids.
Process 10 minutes in boiling water bath.
Makes 8 pints.