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Prep Time: 4 Minutes Cook Time: 26 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From my Yahoo Group files 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.
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