Pumpkin Butter #2
CATEGORIES
INGREDIENTS
  • 1 (15 ounce) can 100% pure pumpkin puree
  • 1 cup applesauce
  • 1/3 cup packed light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 tablespoons fresh lemon juice
DIRECTIONS
  1. In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
  2. Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
  3. or until mixture becomes very thick.
  4. Stir in lemon juice.
  5. Let cool, then spoon into tight-sealing container and refrigerate.
  6. Will keep in the refrigerator up to 2 weeks.