Pumpkin Butter

Eleanor Johnson

"This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins.

Original recipe yield: 5 - 1/2-pint jars.

Ingredients:

1 (29 ounce) can pumpkin puree

3/4-cup apple juice

2 teaspoons ground ginger

1/2-teaspoon ground cloves

1 cups white sugar

1/2-cup brown sugar

2 teaspoons ground cinnamon

1-teaspoon ground nutmeg

Directions:

1. Combine pumpkin, apple juice, spices, and sugars in a large saucepan; stir well. Bring mixture to a boil.Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. 2. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. 3. Process in a boiling water bath for 10 minutes