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Recipe by: quentilien
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See below ingredients and instructions of the recipe
4 c Cooked and Mashed pumpkin
1 (2-ounce) package powdered
-pectin
4 1/2 c Sugar
1 tb Pumpkin pie spice
1/2 ts Unsalted butter
Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat
and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie
spice, and butter. Continue stirring and bring to a full rolling
boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes.
Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space.
Adjust caps according to manufacture's directions. Process 10 minutes
in boiling water bath. After cooling, check seals. Makes
6 (1/2-pint) jars.
Recipe from: Los Angeles Times Newspaper, Food Section Thursday
October 31, 1991. By Rose Dosti, Times Staff Writer.
Posted by: Joan Johnson
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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