Harvest Pumpkin Butter
By: Jo Ann
Published: Thursday, May 27, 2010 - 6:02pm

Ingredients




Recipe

1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
 cups brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmet
juice of half a lemon

Preparation

1 Combine pumpkin, apple juice, spices, and sugar in a laerge saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spice to taste. Stir in lemon juice, or more to taste. 2 Once cool, pumpkin butter can be kept in an airtight container in the fridge. 3 To preserve: Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath for 10 minutes.