Pumpkin Butter

---------- Recipe via Meal-Master (tm) v8.05

Title: Pumpkin Butter
Categories: Canning
Yield: 1 servings

1 sm Lemon
16 oz Can solid-pack pumpkin
(NOT pumpkin pie mix)
--I used fresh pumpkin
1/2 c Apple juice


1/2 c Packed light brown sugar
1/2 ts Salt
1/4 ts Ground ginger
1/8 ts Ground cinnamon
1/8 ts Ground allspice

About 4 hours before serving or a day ahead: 1. Grate lemon to make 1 ts
peel; squeeze to make 1 ts juice. In a 2-qt saucepan over md -high heat,
heat lemon peel and juice and remaining ingredients to boiling. Reduce=7F
heat to md -low, cook 30 minutes, stirring often. 2. Spoon pumpkin
mixture into a sm bowl; cover & refrigerate until well- chilled, at least
3 hours. Serve with warm biscuits.
Makes about 2 and 1/2 c (Makes a nice Christmas gift!)

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