A simple and delicious treat for the fall season. This is the recipe for Lauren and Lynette’s pumpkin butter that sold out(!) at the City Rock Farmer’s Market fundraiser on October 18.
- 1 (29 oz.) can of pumpkin puree
- 3/4 cup apple juice
- 1 cup white sugar
- 2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
*yields 3 cups
Place all ingredients in a large saucepan and stir well.
Bring the mixture to a boil and then reduce the heat to medium low. Let simmer for 30 min., stirring frequently until thickened.
Store in an airtight container up to 4 weeks.