- SERVINGS: Makes 5 cup jars
Ingredients
- 3 1/2 cups canned pumpkin
- 1 cup toasted chopped walnuts
- 1 tablespoon pumpkin pie spice
- 4 1/2 cups sugar
- 1 box Surejell fruit pectin
- 1/2 teaspoon margarine or 1/2 teaspoon butter
Instructions
- Measure pumpkin, walnuts and pumpkin pie spice into 6- or 8-quart sauce pan.
- Prepare jars; keep lids hot until ready to fill jars.
- Measure sugar into separate bowl.
- Stir fruit pectin into pumpkin mixture.
- Add butter.
- Bring mixture to a rolling boil on high heat, stirring constantly.
- Quickly stir in sugar.
- Return to rolling boil and boil exactly 1 minute, stirring constantly.
- Remove from heat.
This site is designed, secured, & supported by