1 1/2 cup fresh puréed pumpkin
1/4 cup dark brown sugar
2 Tablespoons sugar
1/4 cup water
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon cinnamon

Combine all of the above ingredients in a crockpot on low setting. Stir every hour or so. Let it cook overnight, until thick. Put in Mason canning jelly-glasses/jars and process in a Bain-marie (hot water bath).

Use as you would apple butter.

Recipe can be frozen.

Yield: abt 2 cups


Happy Thanksgiving Eve

I received some wonderful comments on the blog today.  I would like to personally thank each one of you for your continued support.  It’s so nice to get well wishes from friends and family at the Holidays, well any day really.

What I took away from it was… Journal. “Remember to ask lots of questions, listen to those around you and take lots of notes. Pictures are worth more than a thousand words, but only if you know who’s in them. Make each moment special. Write it down. Keep it safe.” ~ me!

Enjoy your Family and friends, be sure to record every minute of it, because our memories may fade over time, but shared documents are there to remind us.

Happy Thanksgiving everybody!

Sheila Jean Adkins Metcalf and Family