Spiced Pumpkin Butter
From Better Homes and Gardens' Canning Magazine (Makes about 4 half-pints)
3 1/2 cups pumpkin puree (see note) or two 15-ounce cans pumpkin
1 1/4 cups pure 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
1. In 5-quart heavy pot, combine all ingredients. Bring to boiling; reduce heat. Simmer, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low).
2. Ladle into sterilized half-pint canning jars, leaving a 1/2-inch headspace. Cook for 30 minutes. Seal and label.
3. Store in the refrigerator for up to 1 week or transfer to freezer containers, leaving 1/2-inch headspace, and freeze for up to 6 months.
Note: To make pumpkin puree, preheat oven to 375. Scrub two 21/2- to 3-pound pie pumpkins thoroughly. Cut pumpkins into 5-inch square pieces, discarding stems. Remove seeds and fibrous strings. Arrange pumpkin pieces in a single layer, skin sides up, in a foil-lined shallow baking pan. Roast, covered, for 1 to 11/2 hours or until tender. When cool enough to handle, scoop pulp from rind. Place pulp, in batches if necessary, in a blender or food processor. Cover and blend or process until smooth. Place puree in a fine-mesh sieve lined with a double thickness of 100 percent cotton cheesecloth. Let stand for 1 hour to drain. Press lightly to remove any additional liquid; discard liquid.
Per 2-tablespoon serving: 35 calories, no protein, 9 grams carbohydrates, no fat, no cholesterol, 17 milligrams sodium, no dietary fiber.