Pumpkin butter is one of my favorite fall recipes, especially when we have an abundance of fresh garden pumpkins to puree. Its warm, spiced flavor captures the season’s essence, making it a family favorite. Whether spread on toast, swirled into oatmeal, or used as a topping for pancakes and desserts, this rich and velvety treat is the perfect way to enjoy the flavors of autumn!
Ingredients:
4 cups of Pumpkin Puree (or 2 – 15 oz. cans of Pumpkin Puree)
1 1/4 cup Pure Maple Syrup
1/2 cup Apple Juice
2 Tbsp. Lemon Juice
2 tsp. Ground Ginger
1/2 tsp. Ceylon Cinnamon
Instructions:
- In a large saucepan, combine all the ingredients listed above. Stir until well incorporated.
- Bring to a boil. Once boiling lower the heat, and cook over medium-low heat for 25 minutes or until it thickens slightly to the consistency of apple sauce.
- Stir frequently while cooking to prevent it from burning to the bottom.
- Remove from heat.
- Place in mason jars leaving 1/2 inch on headspace.
- Can or refrigerate and use.