Spiced Pumpkin Butter

Spiced Pumpkin Butter
This dish is the essence of autumn. Spread on fruit or toast as a delightful snack.
Prep: 15 minutes Cook: 25 minutes
Cool: 30 minutes

3 1/2 cups Pumpkin Puree or 2 15-ounce cans pumpkin 1 1/4 cups pure maple syrup 1/2 cup apple juice 2 tablespoons lemon juice 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 

1. In a 5-quart heave pot, combine pumpkin, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg, and salt. Bring to boiling; reduce heat and simmer, uncovered, for about 25 minutes or until mixture has thickened, stirring often. (If mixture spatters, reduce heat more).
2. Ladle pumpkin butter into sterilized HALF PINT canning jars, leaving a 1/2-inch headspace. Cool for 30 minutes. Seal and label.

Store in the refrigerator for up to 1 week or transfer to freezer containers, leaving 1/2 inch headspace, and freeze for up to 6 months. Makes about 4 half-pints. Per 2 tablespoons: 35 cal., 0g fat (0g sat. fat), 0mg chol., 17mg sodium, 9g carb., 0g fiber, 0g pro.

To make Pumpkin Puree from scratch:

1. Preheat oven to 375°. Scrub two 2 1/2 to 3-pound pie pumpkins thoroughly. Cut pumpkins into 5-inch-square pieces, discarding stems. Remove seeds and fibrous strings. Arrange pumpkin pieces in asingle layer, skin sides up, in a foil-lined shallow baking pan. Roast, covered, for 1 to 1 1/2 hours or until tender. When cool enough to  handle, scoop pump from rind. Place pulp, in batches if necessary, into food processor or blender. Cover and and process or blend until smooth.. Place puree in a fine-mesh sieve lined with a double thickness of 100-percent-cotton cheesecloth. Let stand for 1 hour to drain; press lightly to remove any additional liquid. Discard liquid.