Combine all ingredients in a medium saucepan; stir well. Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes until mixture is smooth and thickened.
Quickly pour pumpkin butter mixture into hot jars, filling to 1/4-inch from top. Wipe jar rims clean. Place lids with bands on and process in a boiling water bath 15 minutes.
This recipe yields 4 half pints.
Source: "Canning recipes at http://www.mountain-breeze.com/canning/index.html"S(Formatted for MC5): "08-19-2000 by Joe Comiskey - jcomiskey~~at;krypto.net"Yield: "4 half-pints"
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|Serving Size: 1 recipe (1207g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 38.8mg||1 %|
|Total Carbohydrate 1201.4g||353 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1200.6g|
|Protein 0.1g||0 %|
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Calories per serving: 4649
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