Spiced Pumpkin Butter
from the kitchen of http://multiplydelicious.com
4 cups Pumpkin Puree (about two 15 ounce cans pumpkin)
1 1/4 cup maple syrup
1/2 cup apple juice
1 tablespoon lemon juice
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
In a 5-quart Dutch oven combine all ingredients. 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.
Ladle into jars or freezer containers, leaving 1/2-inch headpsace. Cover; stoe in refrigerator up to 1 week or freezer up to 6 months.
Serve with bread, biscuits, or toast.
Makes about 4 1/2 cups.
Adapted from Better Homes and Gardens October 2009 Issue