Spiced Pumpkin Butter

From my Yahoo Group files

• Ready In: 34 mins
• Yields: 2 pints

Ingredients

• 3 1⁄2 cups pumpkin puree (2 - 15 oz cans pumpkin)
• 1 1⁄4 cups maple syrup
• 1⁄2 cup  apple juice
• 2  tablespoons lemon juice
• 1  teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon salt

Directions

1. In a large saucepan, combine pumpkin, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg and salt. Bring to a boil, reduce heat and simmer, uncovered, about 25 minutes or until thickened, stirring often.
2. Ladle into sterilized half pint jars leaving a 1/2" headspace. Cool for 30 minutes. Seal and label.
3. Store in refrigerator for up to 1 week or transfer to freezer containers and freeze up to 6 months.