Combine pumpkin, apple juice, spices, and sugar in
a large saucepan and stir well. Bring mixture to a
boil, covered with lid ajar (I prop it with a
wooden spoon). Reduce heat to low-medium and
simmer, covered with lid ajar, for 35-45 minutes,
stirring frequently. Be careful as the mixture
bubbles and pops!
Remove from heat and let it sit for a few minutes
before removing lid. Adjust spices to taste. Stir
in lemon juice. Once cool, pumpkin butter can be
kept in an airtight container in the fridge for up
to 3 weeks.
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