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Carrot-Pumpkin Butter

Servings: Yield: About 2 1/2 pints
This recipe came about as a happy "accident" when I was making pumpkin butter. I had only enough pumpkin for half a recipe of pumpkin butter, and I had some cooked fresh carrots with a wonderful orange color. For some reason, I decided to try combining the two, and the combination has become a family favorite.

1 1/2 cups cooked, mashed pumpkin (not canned!)
1 1/2 cups cooked carrots, coarsly mashed
2 cups granulated sugar* (see note)
1/2 teaspoon oil of cinnamon
1/4 teaspoon oil of cloves
1/2 teaspoon lemon juice

You will need:
5-6 half-pint glass canning jars and lids

*Note: Brown sugar may be substituted for the granulated sugar in this recipe for a darker "butter".

Combine all ingredients in 3-quart enamel pan and stir well. Bring to boil and reduce heat. Simmer uncovered, 30 minutes until mixture is thickened.

Ladle into half-pint jars, wipe jar rims, and attach lids. Process in boiling water bath 15 minutes. Invert onto towel 5 minues, then set upright to cool. You should hear the lids pop when vacuum seals.

Yield: About 2 1/2 pints.

Source: Charlotte Geier-My Own Creation
Submitted By: Charlotte Geier
Date: 3-7-2003