- 5
- 15 mins
- 40 mins
Ingredients
- 2 15-ounce cans pumpkin
- 1 1/4 cups pure maple syrup
- 1/2 cup apple juice or cider
- 2 tablespoons lemon juice
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Chopped hazelnuts (filberts) (optional)
Preparation
Step 1
1. In a 5-quart Dutch oven, combine pumpkin, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg, and salt. Bring to boiling; reduce heat to medium. Cook, uncovered, about 25 minutes or until thickened, stirring frequently. (If mixture spatters, reduce heat to medium-low.) Cool mixture.
2. Ladle pumpkin butter into canning jars, airtight containers, or freezer containers, leaving a 1/2-inch headspace. Seal and label. Store in refrigerator for up to 1 week or freeze for up to 6 months.
3. If desired, top with hazelnuts before serving. Makes 4 1/2 cups.
Slow Cooker Method: In a 3 1/2- or 4-quart slow cooker, combine pumpkin, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg, and salt. Cover and cook on low-heat setting for 5 or 6 hours. Stir; cool for at least 1 hour or cover and chill overnight. Continue as directed in Steps 2 and 3. Makes about 4 cups.