Tuesday, July 16, 2013

Pumpkin Butter

2 15 oz. cans pumpkin
1 1/4 cups pure maple syrup
1/2 cup apple juice
2 tablespoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

In a 5 qt. heavy pot combine pumpkin, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg, and salt.  Bring to boiling, reduce heat.  Cook uncovered over medium heat, stirring frequently, about 25 minutes or until thick. (if mixture splatters reduce heat to medium-low.) remove from heat and cool.

Ladle pumpkin mixture into clean pint or half pint size plastic freezer containers or jars, leaving a 1/2" headspace-seal.  Makes 4 1/2 cups.

Store in the refrigerator for up to 1 week or freeze for up to 6 months.  Thaw in refrigerator to use.

1 comment:

Luludou said...

oooh! I need to try this at some point - would love pumpkin butter. The recipe is kind of big, wonder if I can cut it in half? hmmmm.....