*  Exported from  MasterCook  *
 
                    Judy’s Pumpkin Butter - For Canning
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning                          Jelly/Jam
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Pumpkin
    3       lb           Sugar
    6       ea           Oranges
    3       ea           Lemons
 
   Chop coarsely three pounds of peeled pumpkin, cover   with three pounds of
 sugar and let stand overnight. In   the morning add the juice and grated
 rind of six   oranges and threee lemons; cook slowly till thick.      Pour
 into clean, sterilized jars and process in a   water bath, as for other jams
 and jellys.      From Judy Spinela 10/21/93  Modified by Gerry Dennis
 11/2/93      ~----History-----------------------------      Nov '93 1 Batch
 labeled "2 6 half pints (somewhat   like marmalade)   
 
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