Preserving Method: Freezing

Makes 6 Ball® half-pint (8oz) Plastic Freezer jars or hot freezer safe glass jars

The ever-enticing pumpkin really shines in this creamy, spiced butter.

You will need

• 1 (3 lb) pie pumpkin, peeled, seeded, and cubed (about 8 cups)
• 1 cup apple juice
• 2 Tbsp. minced fresh ginger
• 2 cups firmly packed light brown sugar
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground cloves

Directions

1. Bring first 3 ingredients to a boil in a 4-qt. stainless steel or enameled Dutch oven; cover, reduce heat, and simmer 30 minutes or until pumpkin is very soft.
2. Process pumpkin mixture, in 2 batches, in a blender until smooth, pouring each batch into a bowl. Return pumpkin mixture to Dutch oven. Stir in brown sugar and next 3 ingredients. Cook, partially covered, over medium-low heat 20 minutes or until mixture thickens and holds its shape on a spoon, stirring often.
3. Fill clean plastic freezer jars or hot glass jars, leaving 1/2-inch headspace. Center lid on jars. Apply bands, and adjust loosely. Cool jars completely on a wire rack. Place jars in freezer. Once pumpkin butter is frozen, adjust bands to fingertip-tight. Store in freezer up to 8 months. Thaw in refrigerator. Refrigerate after thawing, and use within 3 weeks.

Image Credit: @underatinroof