Canning: Pumpkin Butter

A former neighbour and I share a joy of growing our own foods and preserving them. Last fall she gave me a recipe for Pumpkin Butter which is wonderful on toast, crackers or anywhere you would use fruit spreads.

1 can pumpkin puree (29 oz)

3/4 cup apple juice

2 tsp ground ginger

1/2 tsp ground cloves

1 1/2 cups white sugar

2 tsps ground cinnamon

1 tsp ground nutmeg

1. Combine pumpkin, apple juice, spices and sugar in a large saucepan; stir well.

2. Bring mixture to a boil, reduce heat and simmer for 30 minutes *or until thickened. Stir frequently.

3. Transfer to sterile containers and can for winter, or just keep chilled in the fridge until serving.

I chose to boil my jars with the pumpkin butter inside to seal and preserve them; using a canner.