Pumpkin Butter

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  • 4 – 4.5 cups fresh pumpkin puree
  • 1/4 cup sweet apple cider or apple juice, more if needed
  • 1 cup brown sugar, unpacked
  • 3-4 tbsp. pure maple syrup
  • 1 tbsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 tsp fresh lemon juice
  • 1 tsp. pure vanilla extract
  • pinch of fine grain sea salt

    1. Add the brown sugar, maple syrup, cinnamon and nutmeg to the pumpkin puree.
    2. Spoon mixture into a medium-sized pot. Cover with lid and prop lid ajar with a wooden spoon. Over medium-high heat, bring mixture to a low boil. Reduce heat to low-medium and cook for about 10 minutes, or until it’s as thick as you want it.
    3.Remove from heat and stir in vanilla.
    4.Cool completely, stir in lemon juice and a pinch of salt, and then store in a sealed jar in the fridge. Should keep for 2-4 weeks.