Pumpkin Butter Recipe
by Christina Meyer-Jax, Tastemaker in Residence
1 (29 oz) can pumpkin puree, approx. 3 1/2 cups
3/4 c. apple juice
2 tsp ground ginger
1/4 tsp ground cloves
1 1/3 c. brown sugar
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
Juice of half a lemon
- Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well.
- Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened.
- Stir frequently.
- Adjust spices to taste.
- Stir in lemon juice, or more to taste.
- Once cool, pumpkin butter can be kept in an airtight container in the fridge.
I like to put mine in small Ball jars. Works great as a gift too!