Spiced Pumpkin Butter

재료

3½ cups pumpkin puree or two 15-ounce cans pumpkin

1¼ cups pure maple syrup

½ cup apple juice

2 tablespoons lemon juice

1 teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

방향

In a 5-quart heavy pot, combine pumpkin, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg, and salt. Bring to boiling: reduce heat. Simmer, uncovered, about 25 minutes or until thickened, stirring often. (lf mixture spatters, reduce heat more.)

Ladle hot pumpkin butter into sterilized half-pint canning jars, leaving a ½-inch headspace. Cool for 30 minutes. Seal and label.

Store in the refrigerator for up to 1 week or transfer to freezer containers, leaving ½-inch headspace, and freeze for up to 6 months. Makes about 4 half-pints.