Pumpkin Butter

A friend of mine gave me this recipe and it is from All Recipes. com
Please note it can not be canned, as pumpkin is not an acid fruit.
So please refrigerate or freeze.
Here's the link: Pumpkin Butter

Ingredients

• 1 (29 ounce) can pumpkin puree
• 3/4 cup apple juice
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 1/2 cups white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Directions

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.

Spiced Maple Apple Butter

Ingredients
16 to 20 apples
2 cups water
3 to 4 cups sugar
1 cup pure maple syrup (or more along the way if you like the taste)
2 teaspoons cinnamon
1 teaspoon allspice (or more)
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Process

1. Core and chop apples (no need to peel).
2. Put in 9 quart pan and bring to a boil.
3. Stir several times and continue until it looks like all apples are mushy.
   
4. Remove from heat.
5. Run through food mill.
   
6. Return to pot and add remaining ingredients.
   
7. Bring to a boil, stirring frequently.
   
8. Reduce heat to medium or medium low and cook stirring frequently.
   
9. You want the mixture to reduce and congeal reaching a stiff sauce consistency. It will become quite molten so watch out for splattering.
   
10. When finished, ladle hot butter into hot jars and arrange lids.
    
11. Process in a hot water canner by bringing to a boil and keeping at a boil for 10 minutes.
    

Enjoy! The perfect breakfast toast spread this time of year! I love the addition of syrup.