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Pumpkin Butter

Ingredients
  • 4 c canned pumpkin
  • 3 1/2 c sugar
  • 1 1/2 c honey
  • 1 c orange juice
  • 1 1/2 t ground cinnamon
  • 1/4 t ground allspice
  • 1/2 t salt
Instructions

Yield 7.5 pints. In 6 qt. microwave safe casserole, put in all of the ingredients and mix well. Cook for about 1 1/2 hours at 50% power, stirring every 20 minutes. Test by plate test; On chilled plate put a bit of butter in the freezer for one minute if no watery ring appears around the edge it's done. Fill hot 1/2 pint jars and process in water bath for 10 minutes. I substitute for Pumpkin Spice and Cinnamon and go by color. We like our a bit spicy compared to some.

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