Servings: approx. 3 half-pintsPrep Time: 45 minutes Cook Time: 30 minutes
2 cups fresh mashed winter squash 1/3 cup lemon juice 3/4 cup sugar 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon nutmeg
Combine ingredients in a medium-size saucepan and bring to a boil. Reduce heat, simmer for 30 minutes, stirring every few minutes. Let cool. Spoon into jars and keep refrigerated, or freeze in freezer containers.
NOTE: Home canning pumpkin butter or any mashed winter squash is not recommended. But that doesn’t mean you can’t make it! You can refrigerate it to use within a week or two, or freeze it for longer storage.
Submitted by: suzanne-mcminn on September 30, 2011