Latest revision as of 02:21, 2 February 2011

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.