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Pumpkin Butter
Category	Pumpkins
Special story or information about your recipe:	this can be used the same way you would use any fruit spread, on toast, waffles, etc. It also makes a unique appetizer when spooned on crackers that have been spread with cream cheese.
Measurements and ingredients:	2 1/2 cups cooked pumpkin, pureed 3/4 cup sugar 1/4 cup apple cider 1/2 teaspoon each cinnamon and cloves 1/4 teaspoon each allspice and nutmeg
Instructions:	Mix all ingredients in a 4 qt. saucepan or soup kettle and simmer over low heat about 30-40 minutes, stirring frequently to prevent sticking or burning. When thick, spoon into sterilized 1/2 cup canning jars (jelly jars) and seal. Process in boiling water bath. May also be put into freezer containers and frozen up to six months. Yield: about 2 cups Note: this recipe may be doubled. Cooking time may vary, depending on how much liquid is in the pumpkin
Serves how many:	16
Submitted by:	Diane Nemitz
City:	Ludington
State:	Michigan
Zip:	49431
County:	Manistee
Phone:	231-943=8112
Email:	dnemitz@charter.net

Great Recipes for Local Foods Got a great recipe that showcases the season? Taste the Local Difference is building our collection of recipes to share among our visitors, as well as hosting five seasonal recipe contests. Share a recipe using any of our featured seasonal foods and we’ll list it on our site! These recipes can be submitted at any time throughout the year, in any category, as long as it depends on fresh, locally grown farm products.



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