Canning is Cool

Growing up in the city, canning was not a regular activity.  I must admit that I used to think it was for those country bumpkins who live on the farm and run around bear foot all day. lol
Recently, I came across a recipe for Pumpkin Pecan Butter and decided to give it a try.  It was super easy and the result was delish so I decided to share.

Pumpkin Pecan Butter
(yields 6 8oz jars or 12 4oz jars)

Ingredients

• 3 1/2 cups canned pumpkin
• 1 cup toasted chopped pecans
• 1 tablespoon pumpkin pie spice
• 4 1/2 cups sugar
• 1 box surejell fruit pectin
• 1/2 teaspoon margarine or 1/2 teaspoon butter

*I bought a large can of canned pumpkin with the pumpkin pie spice already mixed in to save time

Directions

1. Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
2. Prepare jars; keep lids hot until ready to fill jars.
3. Measure sugar into separate bowl.
4. Stir fruit pectin into pumpkin mixture.
5. Add butter.
6. Bring mixture to a rolling boil on high heat, stirring constantly.
7. Quickly stir in sugar.
8. Return to rolling boil and boil exactly 1 minute, stirring constantly.
9. Remove from heat.
10. Skim off any foam with metal spoon.
11. Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
12. Wipe jar rims and threads; cover with two-piece lids.
13. Screw bands tightly; place jars in hot water.
14. Boil in water bath for 5 minutes for 8oz jars

I used 4oz jars because I think they are cuter and more practical.  This yummy butter can be spread on just about anything that you would normally put jelly on.  I baked some pumpkin bread to go along with the butter.