Pumpkin Butter - cooking recipe

Ingredients

4 lb. cooked or canned pumpkin
1/2 c. cider vinegar
3 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. nutmeg (optional)
1/2 tsp. ginger (optional)
1/2 c. white or brown sugar (added to each c. of pulp)

Preparation

Cook the fruit butter over low heat, stirring constantly, until the sugar is dissolved.
Continue to cook, stirring frequently, until the mixture sheets from spoon. You can also place a small quantity on a plate.
When no rim of liquid separates around the edge of the butter, it is done.
Pour into hot sterilized jars.
Makes about 5 pints.