Pumpkin Butter

  • 3.5 cups pumpkin puree (or a 29-ounce can)
  • 1 cup apple juice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon allspice
  • 1 pinch ground cloves
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Juice of 1/2 a lemon

Combine all of the ingredients, except for the lemon juice, in a large saucepan. Bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.

Remove from the heat, stir in the lemon juice and let cool. Pour into airtight jar(s) and store in the refrigerator or freezer.

  • Yields: 2 pints
  • Preparation Time: 40 minutes

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