Pumpkin Butter

By mrshermes2002

Ingredients

• 4 cups Pumpkin Puree or two 15-ounce cans pumpkin
• 1 1/4 cups pure maple syrup
• 1/2 cup apple juice
• 2 tablespoons lemon juice
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Preparation

Step 1

In 5-quart heavy pot, combine Pumpkin Puree, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg, and salt. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, about 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

Ladle pumpkin butter into clean half-pint or pint freezer containers or jars, leaving 1/2-inch headspace; seal. Store in the refrigerator.