Ingredients:

• 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
• 3/4 cup apple juice
• 1/2-1.5 teaspoons ground ginger (optional, sometimes I omit)
• 1/2 teaspoon ground cloves
• 1 cup Sucanat (or brown sugar)
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1-2 tsp fresh lemon juice

 Directions:

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!

2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.

Note: canning is not reccomended.