Spiced Pumpkin Butter
Serves: 4
  • 2 tsp. ground ginger
  • 2 Tbsp. lemon juice
  • ½ cup apple juice
  • 1¼ cups pure maple syrup
  • 4 cups pumpkin puree
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. salt
  • Chopped hazelnuts (optional)
  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 ½-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
  3. To serve, top with chopped nuts.
Recipe by at http://perryandsons.com/spiced-pumpkin-butter/