Spiced Pumpkin Butter Recipe

Turn pumpkin puree into spiced pumpkin butter with the delicious fall-flavored canning recipe. While you can wrap jars of this pumpkin butter recipe up for gifts, make sure to save one or two for yourself to spread on toast or mix into oatmeal.

Ingredients

4 cups of pumpkin puree or 15 oz. cans of pumpkin
1 1/4 cups pure maple syrup
1/2 cup apple juice
2 Tablespoons lemon juice
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Chopped hazelnuts (optional)

Directions

In a 5 quart dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently for 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
2. Ladle into jars or freezer containers, leaving 1/2- inch headspace. Cover; store in the refrigerator for up to 1 week or freezer for up to 6 months.
3. To serve, top with chopped nuts.