Zurving: 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 ..."

2011-02-02T02:21:32Z

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 ..."

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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.

Others/spiced pumpkin butter - Revision history

Zurving: 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 ..."