29 oz pumpkin puree
3/4 C Apple juice
2 tsp ginger
1-1/2 C Sugar
1/2 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.
I love pumpkin butter! Yum!
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