Makes about 4½ cups
2 15-oz. cans pumpkin purée -OR- 1 29-oz can pumpkin purée
1¼ cups pure maple syrup
½ cup apple juice
2 tablespoons lemon juice (about 1 lemon)
2 teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
In 5-quart Dutch oven combine all ingredients. Bring to a boil and reduce heat. Cook uncovered over medium heat, stirring frequently about 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat and cool.
Transfer into jars or freezer containers, leaving 1/2-inch headspace.
Cover and store in refrigerator up to 1 week or freezer up to 6 months.
Place all the ingredients in the slow cooker and combine using a wooden spoon. Set slow cooker to your lowest setting (NOT “Warm”) and cook for about 2½ to 3 hours OR until the contents thicken.
Cool and transfer the pumpkin butter into jars or freezer containers, leaving 1/2-inch headspace.
Cover and store in refrigerator up to 1 week or freezer up to 6 months.