Pumpkin Butter

Ingredients:

4 cups of canned or cooked pumpkin puree

1 cup granulated sugar

1 cup brown sugar

1/4 cup apple cider or apple juice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6-8 half-pint canning jars with lids and bands

Instructions:

In a large saucepan, combine all the ingredients and cook over medium heat, stirring constantly, until the mixture thickens and reaches the desired consistency (usually 20-30 minutes).

While the pumpkin butter is cooking, prepare your canning jars by washing them in hot, soapy water and sterilizing them in boiling water. Keep them hot until you're ready to use.

Once the pumpkin butter is ready, ladle it into the prepared jars, leaving about 1/4-inch of headspace. Remove air bubbles and adjust headspace if needed.

Wipe the jar rims clean, place lids and bands on the jars, and process them in a boiling water bath for 15 minutes.

Remove the jars from the water bath, let them cool, and ensure the lids have sealed properly before storing in a cool, dark place.