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Pumpkin Butter
Ingredients
- 4 cups Pumpkin Puree or two 15-ounce 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
Directions
1. In 5-quart heavy pot, combine Pumpkin Puree, 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 spatters, reduce heat to medium-low). Remove from heat; cool.
2. Ladle pumpkin butter into clean half-pint or pint freezer containers or jars, leaving 1/2-inch headspace; seal. Store in the refrigerator.
Nutrition Facts
(Pumpkin Butter)
- cal. (kcal) 35,
- carb. (g) 9,
- sodium (mg) 17,
- Percent Daily Values are based on a 2,000 calorie diet
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