Pumpkin Butter

Recipe View Prepare your canning jars: Inspect five 1/2-pint jars for any cracks and the rings for rust. Discard any defective ones. Submerge the jars in simmering water to sterilize them. (Prep time: 10 minutes)

Recipe View In a large, heavy-bottomed saucepan, combine the pumpkin puree, sugar, apple juice, ginger, cinnamon, nutmeg, and cloves. Stir well to ensure all ingredients are thoroughly mixed. (Prep time: 5 minutes)

Recipe View Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and simmer, stirring frequently to prevent scorching. Continue simmering until the butter has thickened to your desired consistency. (Cook time: 30-40 minutes)

Recipe View Carefully ladle the hot pumpkin butter into the sterilized jars, leaving 1/4 inch of headspace at the top. Use a clean knife or spatula to gently remove any trapped air bubbles. (Prep time: 10 minutes)

Recipe View Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Center the lids on the jars and screw the rings on tightly, but not too forcefully. (Prep time: 5 minutes)

Recipe View Allow the jars to cool completely at room temperature. As they cool, you should hear a 'pop' sound, indicating that the jars have sealed properly. Once cooled, store the pumpkin butter in the refrigerator. (Cooling time: 2-3 hours)