Pumpkin Butter - Spiced Freezer Pumpkin Butter

By á-47

Ingredients

• 2 - 15 oz. cans pumpkin
• 1 1/4 cups maple syrup
• 1/2 cup apple juice
• 2 Tbsp. lemon juice
• 1 tea. ground ginger
• 1/2 tea. cinnamon
• 1/2 tea. nutmeg
• 1/4 tea. salt

Preparation

Step 1

In a 5 qt. heavy pot, combine pumpkin, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes or until thickened, stirring often. (reduce heat if mixture spatters a lot)

Ladle hot pumpkin butter into hot sterilized half-pint jars, leaving a1/2" headspace. Cool for 30 minutes. Seal and label.

Store in refrigerator for up to 1 week or transfer to freezer containers, and freeze for up to 6 months.

Yield: 4 half-pints