28-oz. fresh pumpkin puree
(split, gut & steam sugar pumpkins for about 40 minutes,
scrape out the flesh & discard the rind...mash)
3/4 cup apple juice or cider
2 teaspoons ginger ( I grate fresh ginger)
1/4 teaspoon cloves
1/4 teaspoon mace
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/2 cups organic brown sugar or local honey
Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for 35-40 minutes, or until mixture thickens.
Fill Mason jars and refrigerate for up to a month.
Pumpkin butter can also be frozen for up to 6 months.
Yield: 3 cups.