I made a small batch to keep in the fridge and use w/i a week, so I didn't need to concern myself w/ making it safe for canning. For this purpose I found COOKING IT IN A DOUBLE BOILER reduced the stirring needed and the spluttering. I prefer it much less sweet so I used a little less than half the sugar. I also adjusted the spices to my taste: ground coriander seed instead of nutmeg (very similar taste w/o nutmeg's bitterness), subbed allspice for the major portion of the cloves but did use ~ a quarter of the cloves called for (in my batch that was just a pinch). Personally I like ginger better than cinnamon, so the proportions of those spices suited me just fine. The result is a delicious sub for good jam which is so hard to find these days for a reasonable price. I'm sure fresh baked pumpkin would make it taste better, but that would be impractical for my little household. I'm thinking of making a batch of butternut squash butter in the future by microwaving the squash.
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I made a small batch to keep in the fridge and use w/i a week, so I didn't need to concern...