No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cups 336g Recipe makes 5 cups)
Calories 119
Calories from Fat 2		(1%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 386mg		11%
Total Carbohydrate 33.0g		10%
	Dietary Fiber 3.1g	12%
	Sugars 23.5g
Protein 1.6g		3%
how is this calculated?

Pumpkin Citrus Butter

Recipe #13812 | 1 hour | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Lennie
Nov 6, 2001

This recipe is originally from a Canadian Living Magazine published sometime back in the 1980s; sorry, don't know exactly when.

5 cups (change servings and units)

Ingredients

2 lemons
1 orange
3 1/2 cups pumpkin puree, either from a can or made from fresh
1/2 cup granulated white sugar
3 1/2 cups water

Directions

1
In a food processor, grind lemons and orange, including the peel.
2
In a large, heavy saucepan, combine the ground fruit and all its juice with the pumpkin puree, the sugar and the water.
3
Over medium heat, bring to a boil, stirring often.
4
Reduce heat and simmer, stirring often, until thickened; about 40 minutes.
5
Pour into prepared hot, sterilized jars and seal with prepared lids.

Questions about this recipe?

Featured Reviews for This Recipe

From: Sydney Mike

On Sep 2, 2008

Used canned pumpkin for making this recipe & divided the resulting butter among 5 small jars, 2 to keep & 3 to give as gifts for my dinner suests! Very tasty stuff & something of a unique gift! I found that it went especially well as a spread on dense, winter wheat bread! [Tagged, made & reviewed in Healthy Choices ABC cooking game]

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 1 reviews