FAAP Easter

Tuesday, August 16, 2016

Homemade Pumpkin Butter










Homemade Pumpkin Butter

1 (29 ounce ) can of pumpkin puree or solid pack pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup pure apple juice, no sugar added or apple cider
2 teaspoons cinnamon
1 teaspoon ground ginger
3/4 teaspoon freshly grated whole nutmeg
1/2 teaspoon ground cloves
2 teaspoons freshly squeezed lemon juice

In a large glass heatproof and microwaveable safe bowl, combine all ingredients with the exception of the lemon juice.   Cover with a loose covering that is microwaveable safe such as a sheet of wax paper or paper towel.

Cook on high power for 6 minutes; stir.  Cook an additional 6 minutes;, stir.    Cook for an additional 3 minutes; stir.

Carefully remove hot bowl from microwave using oven mitts for protection.    Carefully remove loose cover and stir in lemon juice.

Cool completely.   Cover airtight and store in refrigerator.

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