Spiced Pumpkin Pecan Butter

[Guest guest]

All my friends love this one.

 

Spiced Pumpkin Pecan Butter

 

3 1/2 cups canned pumpkin

1 cup toasted chopped pecans

1 tablespoon pumpkin pie spice

4 1/2 cups sugar

1 box Sure-Jell dry pectin - (2 oz)

1/2 teaspoon margarine or butter

 

Measure pumpkin, pecans and pumpkin pie spice into 6

or 8 quart saucepot. Prepare jars.

Keep lids hot until ready to fill jars. Measure sugar

into separate bowl.

Stir fruit pectin into pumpkin mixture in saucepot.

Add margarine.

Bring mixture to full rolling boil on high heat,

stirring constantly.

Quickly stir in all sugar. Return to full rolling

boil, and boil exactly 1 minute, stirring constantly.

Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within

1/4-inch of tops.

Wipe jar rims and threads. Cover with lids. Screw on

bands.

Process in a water bath canner (180 to 190 degrees)

for 15 minutes.

After jars are cool, check seals.

Makes 5 half-pint jars.