3 1/2 Cups Fresh Pumpkin Puree
4 1/2 Cups White Sugar
1 tsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
1 tsp Cloves
1 Envelope unflavored Gelatin
* You can adjust the spices to your liking, if you like less ginger, more cinnamon etc... I just dump it in so I had to guess about what I did sorry..
In Saucepan combine all, mixing constantly. Bring to a boil, reduce heat and simmer 5 minutes. Spoon into hot jars to 1/4 inch from the top. Make sure to stir in the jar after a few minutes to release air bubbles. Put lid on and freeze in freezer or put in fridge. These cannot be stored in the cupboard due to some new restrictions on putting up pumpkin in cans now.
No comments:
Post a Comment