Pumpkin Butter
3 cups pumpkin, fresh (preferred) or canned
1 cup apple juice
1 1/2 cups brown sugar - I used 1 cup light and 1/2 cup dark
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cloves
1/4 tsp salt (optional)
Cook all of the ingredients in a crock pot or a sauce pan on low heat for 1 hour. Store in refrigerator or freeze. Pumpkin does not can.
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