A recipe from the Sundrop Kindergarten

During the Stone Soup Celebration at Thanksgiving-time, pumpkin butter is passed around the Kindergarten table.

Pumpkin Butter (for canning)

  • 4 (29 ounce) cans of pumpkin puree
  • 3 cups apple juice
  • 6 teaspoons ground ginger
  • 2 teaspoon ground cloves
  • 6 cups white sugar
  • 8 teaspoons ground cinnamon
  • 4 teaspoons ground nutmeg

Combine pumpkin, apple juice, spices and sugar in large saucepan; stir well. Bring mixture to a boil. Reduce heat and simmer for 30 minutes or until thickened; stir frequently. Spoon hot butter into heated jars leaving a ¼ inch at the top. Remove air bubbles, wipe jar rims, and cover at once with metal lids and screw-down rings. Process in a boiling water bath for 10 minutes.

 

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