Pumpkin Butter

Today I also canned pumpkin butter. It is so delicious, and tastes absolutely amazing on toast. It's like eating pumpkin pie for breakfast!


Ingredients:
1) 1 29 ounce can pumpkin puree
2) 3/4 cup apple juice
3) 2 teaspoons ground ginger
4) 1/2 teaspoon ground cloves
5) 1 1/2 cups white sugar
6) 2 teaspoons ground cinnamon
7) 1 teaspoon ground nutmeg

Instructions:
Prepare for canning by filling a large pot a metal canning rack. Place five half-pint jars in the pot and fill the pot, 1/2 inch over the tops of the glass jar with water. Turn the stove on high and place the top on the large pot. To make the water boil faster, place a towel over the top of the pot to insulate.
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and sirmmer for 30 minutes or until thickened. Stir frequently.
Pour hot into hot, sterilized jars, leaving 1/4 inch head space. Adjust the caps. Process half-pint jars for ten minutes in a boiling water bath.
If you choose not to can the pumpkin butter, then place the pumpkin butter in sterile containers and chill in the refrigerator until serving.