Spiced Pumpkin Butter

By czumbrum

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)

Details

Servings 5
Preparation time 15mins
Cooking time 40mins

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.