Homemade Pumpkin Butter

(Courtesy of ohsheglows.com)

Ingredients:
1 can (29 oz.) pumpkin puree, approx. 3 1/2 c. or fresh
3/4 c. apple juice
1/2- 1 1/2 tsp. ground ginger (optional)
1/2 tsp. ground cloves
1 c. Sucanat or brown sugar
1 Tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1-2 tsp. fresh lemon juice

Directions:
Combine pumpkin, apple juice, spices and sugar in a large saucepan and stir well.  Bring mixture to a boil, covered with lid ajar.  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.

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 1/2 c.  Canning is not recommended..

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