Pumpkin Butter - Spiced Freezer Pumpkin Butter

By á-47

Makes 4 half-pints.

Ingredients

• 2 - 15 oz. cans pumpkin puree
• 1 1/4 cups pure maple syrup
• 1/2 cup apple juice
• 2 Tbsp. lemon juice
• 1 tea. ground ginger
• 1/2 tea. cinnamon
• 1/2 tea. nutmeg
• 1/4 tea. salt

Preparation

Step 1

In a 5 qt. heavy pot, combine pumpkin, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes or until thickened, stirring often. (if mixture spatters, reduce heat more).

Ladle into hot sterilized half-pint jars. Cool for 30 minutes. Seal and store in the refrigerator for up to 1 week or transfer to freezer containers, and freeze for up to 6 months.