Pumpkin Butter
1 - 29 oz. can pumpkin puree
3/4 cup apple juice or cider
2 teaspoons ginger
1/2 teaspoon ground cloves
1 and 1/2 cups white sugar*
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat and simmer for 45 minutes or until thickened. Stir frequently.
Spoon hot pumpkin mixture into hot jars. Cover and refrigerate until used.
Makes five 8 oz jars.
*Natural sweeteners may be used such as: date sugar, agave syrup, Sucanat, etc.
(USDA does not recommend canning pumpkin butter)
