Pumpkin Butter

By Texaschef11

Ingredients

• 1 (28-oz.) can pumpkin puree
• 3/4 cup apple juice
• 2 teaspoons ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon mace
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1-1/2 cups granulated sugar

Preparation

Step 1

1) Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for 30 minutes, or until mixture thickens. I cook mine until a spoon pulled through middle of mixture leaves a trail that does not close in upon itself. If you plan to use immediately, let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months. Yield: 3 cups.