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October 4 Spiced Pumpkin Butter


By In the Kitchen with Audrey (Visit website)



There is nothing that says fall like pumpkin flavored foods. We went on a farm tour this weekend and learned how pumpkins grow. There were pumpkin flowers and every form up to the mature vegetable.

Spiced Pumpkin Butter



2 15oz cans pumpkin
1 1/4 cups pure maple syrup
1/2 cup apple juice
2 tbsp lemon juice
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
In a 5-quart Dutch oven combine all ingredients. Bring to a boil, reduce heat to medium. Cook, uncovered, about 25 minutes or until thickened, stirring frequently. Cool mixture. Store in refrigerator for 1 week, freeze for 6 months or can. 


Audrey's Tasks:
Help measure and add ingredients
Stir
Mom's Tasks:
Gather ingredients
Cook
Super easy but so tasty. We are going to make a from scratch version a little later as I doubt this one makes it to the holiday season. 






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