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Spiced Pumpkin Butter

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