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maple-pumpkin-butter recipe

Date: Tue, 3 Oct 1995 21:59:47 -0400 (EDT)
 From: "V.R. Yates" (u9142541@muss.CIS.McMaster.CA)
 Anyway, this is a favourite of mine (no nutritional analysis cause it is 
 really old), and nobody get on my back about the maple syrup...all can 
 make their own free choice about the sweetners they use.
 4 lbs pumpkin or butternut squash, peeled & cut into chunks
 3 cups water
 1/2 tsp salt
 1/2 tsp each:  cinnamon & cloves
 1/4 tsp nutmeg
 1 cup maple syrup
 1.  Put pumpkin, water and salt into large pot.  Bring to a boil, reduce 
 heat and simmer for about 40 min., until very soft.  Preheat oven to 300 F.
 2.  Puree pumpkin in large bowl.  Stir in spices & sweetner then pour the 
 mixture into a shallow casserole, glass or stainless steel.
 3.  Cook in oven for 1 hour, until thick (this could take longer, 
 depending on the moistness of your pumpkin)
 4.  Pack in clean sterilized jars, seal & process 10 minutes in boiling 
 water bath.
 kwvegan vegan