Pumpkin Butter

Pumpkin Butter

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 3 cups

Serving Size: 2 Tablespoons

• 1 (28-oz.) can pumpkin puree
• 3/4 cup apple juice
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon allspice
• Pinch of ground cloves
• 1 cup brown sugar
• Juice from half a lemon

Combine all ingredients, except the lemon juice, in a large saucepan. Bring to a boil, then reduce to and simmer, stirring often, for 40 to 50 minutes. The mixture should be thick enough so that when you run your spoon through it will not close back up. Remove from the heat and stir in the lemon juice.

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.