Pumpkin butter

Ingredients:

Instructions:

• Fill a large pot with water.
• Place 4 clean 250ml (1 cup) Mason jars in the pot and heat over high heat.
• Wash the pumpkin, cut into large pieces, place in a large saucepan, cover with water and bring to boil.
• Reduce heat and simmer 20 minutes or until the pumpkin is tender. Drain and remove the peel.
• In a food processor, combine 4 cups pumpkin with brown sugar, cinnamon, nutmeg, salt, honey and orange juice; reduce to smooth purée.
• In a large enameled or stainless steel saucepan, bring the puree to boil; reduce heat and simmer 20 minutes or until thickened.
• Place the Snap lids in boiling water; boil 5 minutes to activate the sealing product.
• Pour the mixture into a hot jar to 0.5 cm (1/4 in) from the edge (headspace).
• Remove air bubbles by sliding a rubber spatula between glass and content; adjust headspace to 1/4.
• Wipe jar rim removing any stickiness.
• Center the lid on the jar; screw the ring fingertip tight.
• Place the jar in canner.
• Repeat until all the preparation.
• Cover the pot, bring to a boil; process 10 minutes at an altitude of 305 m (1000 ft) or less.
• Remove the jars.
• Let cool 24 hours.
• Check seals of the jars.
• Sealed jars curve towards the bottom.
• Remove and store the rings.
• Wipe jars, label and store in a cool, dark place.