Ingredients
- 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)
Instructions
- 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.
- Ladle into jars or freezer containers, leaving ½-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
- To serve, top with chopped nuts.