Pumpkin Butter - cooking recipe

Ingredients

6 to 6 1/2 lb. pumpkin
3 c. brown sugar
1 tsp. grated lemon rind
2 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg

Preparation

Peel, seed and cut up pumpkin.
Cook with small amount of boiling, salted water until very tender.
Drain and mash.
Whip the pulp with mixer until smooth.
Measure 6 cups of pumpkin.
In a large kettle, combine pumpkin, brown sugar, grated lemon rind, cinnamon, salt and nutmeg.
Cook and stir until thick, stirring constantly to
prevent scorching.
Spoon into hot, sterilized half-pint jars and seal.
Process 10 minutes in boiling water bath.
Makes 8 half pints.