Spiced Pumpkin Butter

By á-29897

Servings Per Recipe 36, 2 T, each
cal. (kcal) 35,
Fat, total (g) 0,
chol. (mg) 0,
sat. fat (g) 0,
carb. (g) 9,
fiber (g) 0,
pro. (g) 0,
sodium (mg) 17,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 4 cups Pumpkin Puree or two 15-oz. cans pumpkin
• 1 1/4 cups pure maple syrup
• 1/2 cup apple juice
• 2 tablespoons lemon juice
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Preparation

Step 1

In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.