Pumpkin Butter

By hkisilywicz

Ingredients

• 4 cups Pumpkin Puree, or two 15-oz. cans pumpkin
• 1-1/4 cups pure maple syrup
• 1/2 cup apple juice
• 2 Tbsp. lemon juice
• 2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. salt
• Chopped hazelnuts (optional

Preparation

Step 1

In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

3. To serve, top with chopped nuts. Makes 4-1/2 cups (36, two- tablespoon servings)