Spiced Pumpkin Butter

Savor pumpkin even after the season — this canning recipe combines sweet pumpkin puree and maple syrup with tangy lemon juice and ground ginger.

• 4 cups Pumpkin Puree or two 15-oz. cans pumpkin
• 1 1/4 cups pure maple syrup
• 1/2 cup apple juice
• 2 tablespoons lemon juice
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Chopped hazelnuts (optional)

• In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
• Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
• To serve, top with chopped nuts.