Maple-Pumpkin Butter

Wow!  Y’all came out of the woodwork to support me after my desperate post– thanks so much!  It turns out I’m not the only one who has days (or weeks) like this!  And maybe you’re not the only one either…

Ok, now for something completely different.

Let’s talk pumpkin butter.  Specifically: yummy deep orange pumpkiny goodness that spreads so thickly on your toast…

Maple-Pumpkin Butter

Combine 1/2 cup maple syrup (or honey) per 2 cups pumpkin puree.  Add 1 tsp lemon zest and 1 tbsp lemon juice to each 2 cups pumpkin.

Add all your favorite yummy fall spices: cinnamon, nutmeg, cloves, allspice.

You can cook it several different ways: stovetop (stir almost constantly to keep the bottom from burning) or in the over at 300, or in the crockpot (my favorite), until it’s thick and spreadable.

I put it in sterilized, hot jars and process it for 15 minutes (5 minutes at sea level).

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