Pumpkin and Maple Spread With a Hint of Vanilla

A friend of a friend gave me this recipe (yes, everyone seems to be aware that I enjoy cooking and recipes). I am not sure where the recipe originates from, but delicious served on hot toast with butter, with pancakes and/or waffles. Can be kept in the cupboard in sterilised jars for 6 months, or store in the fridge for 2 weeks. A very easy recipe - but delicious!

• Ready In: 1 hr 40 mins
• Yields: 3 1/2 cups

Ingredients

• 750  g  chopped and peeled pumpkin
• 300  g maple syrup
• 150  g honey
• 1  cinnamon stick
• 1  tablespoon pure vanilla extract

Directions

1. Place all the ingredients, except the vanilla, in a large heavy based saucepan. Bring to the boil and simmer for 90 minutes.
2. Skim any froth that may arise. Remove cinnamon stick and add vanilla.
3. Pour into prepared cans or refridgerate for immediate use.