Ingredients:
1 (29 ounce) can pumpkin puree
3/4 cup apple juice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tsp fresh lemon juice
Directions:
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!
2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.
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