Pumpkin Butter
Pumpkin butter makes a wonderful autumn spread for toast and bagels, tasting almost like pumpkin pie.
Equipment
- 1 Large Pot
Ingredients
- 1 15oz Can Pumpkin Puree (or homemade pumpkin puree)
- ½ Cup Apple Juice
- ⅔ Cup Brown Sugar (Packed)
- ½ tsp Ground Cinnamon
- ⅛ tsp Ground Cloves
- ⅛ tsp Ground Ginger
- ⅛ heaping tsp Salt
Instructions
- Combine all ingredients in a large heavy-bottomed pot.
- Bring to a boil over medium-high heat.
- Reduce heat and partly cover. Simmer, stirring regularly to ensure nothing is sticking to the bottom and burning, for approximately twenty minutes until mixture becomes thick and glossy.
- Remove from heat, let cool. Transfer to jars or other fridge- and freezer-safe containers.
- Pumpkin butter can be stored, covered, in the fridge for a couple weeks or in the freezer for a few months.