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Spiced Pumpkin Pecan Butter

3-1/2 cups canned pumpkin

1 cup toasted chopped pecans

1 Tbsp pumpkin pie spice

4-1/2 cups sugar

1 box SureJell Fruit Pectin

1/2 tsp margarine or butter



Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart
saucepot. Prepare jars. Keep lids hot until ready to fill jars.
Measure sugar into separate bowl. Stir fruit pectin into pumpkin
mixture in saucepot. Add margarine. Bring mixture to full rolling
boil on high heat, stirring constantly. Quickly stir in all sugar.
Return to full rolling boil and boil exactly 1 minute, stirring
constantly. emove from heat. Skimi off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of
tops. Wipe jar rims and threads. Cover with two-piece lids.
Screw bands tightly. Water bath for 5 minutes for 8-oz jars.
Makes about 5 (1 cup) jars.

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