Others/spiced pumpkin butter
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Revision as of 02:21, 2 February 2011 by Zurving (Talk | contribs) (Created page with "Makes: 4 1/2 cups Active Time: 40 minutes Total Time: 40 minutes From: Better Homes and Gardens Oct. 2009 =Ingredients= 4 cups pumpkin puree (2 15-oz cans) 1 1/4 pure maple ...")
Makes: 4 1/2 cups
Active Time: 40 minutes
Total Time: 40 minutes
From: Better Homes and Gardens Oct. 2009
Ingredients
4 cups pumpkin puree (2 15-oz cans)
1 1/4 pure maple syrup
1/2 cup apple juice
2 tbsp. lemon juice
2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
chopped hazelnuts (optional)
Directions
Step 1
In 5 quart Dutch oven combine all ingredients except nuts. Bring to boiling, and reduce heat. Cook uncovered over medium heat for 25 minutes or until thick. If mixture spatters, turn down the heat, silly. Remove from heat and cool.
Step 2
Ladle into jars or freezer containers leaving 1/2 inch headspace. Cover, and store in fridge 1 week or freeze for up to 6 months.
Step 3
To serve, top with chopped nuts.
