Ingredients
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2
-
1
-
3 1/2
-
1/2
-
3 1/2
-
-
-
-
-
-
-
-
-
-
Directions
Pumpkin Citrus Butter, This recipe is originally from a Canadian Living Magazine published sometime back in the 1980s; sorry, don’t know exactly when , Used canned pumpkin for making this recipe & divided the resulting butter among 5 small jars, 2 to keep & 3 to give as gifts for my dinner suests! Very tasty stuff & something of a unique gift! I found that it went especially well as a spread on dense, winter wheat bread! [Tagged, made & reviewed in Healthy Choices ABC cooking game], This recipe is originally from a Canadian Living Magazine published sometime back in the 1980s; sorry, don’t know exactly when
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Steps
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1
Done
|
In a Food Processor, Grind Lemons and Orange, Including the Peel. |
|
2
Done
|
in a Large, Heavy Saucepan, Combine the Ground Fruit and All Its Juice With the Pumpkin Puree, the Sugar and the Water. |
|
3
Done
|
Over Medium Heat, Bring to a Boil, Stirring Often. |
|
4
Done
|
Reduce Heat and Simmer, Stirring Often, Until Thickened; About 40 Minutes. |
|
5
Done
|
Pour Into Prepared Hot, Sterilized Jars and Seal With Prepared Lids. |
