Pumpkin Butter

Gather all necessary ingredients and equipment to prepare this recipe.

In a large, heavy-bottomed saucepan, combine pumpkin puree, granulated sugar, maple syrup, ground cinnamon, grated ginger, ground nutmeg, ground cloves, salt, cayenne pepper, apple juice, and apple cider vinegar. Whisk the mixture until it is thoroughly incorporated and smooth.

Place the saucepan over medium-high heat and stir occasionally as the mixture begins to simmer. Continue cooking until the desired consistency is reached, which may take anywhere from 45 to 60 minutes. Be cautious when handling the hot saucepan, as it will be very hot and may cause burns.

Once the mixture has thickened and reduced by about half, reduce the heat to medium-low and continue stirring occasionally until it has reached the desired consistency. To prevent splatters, consider using a splatter guard while cooking.

After the mixture has cooled slightly, remove it from the heat source and let it cool for 10 minutes. During this time, add in butter and whisk the mixture until it is fully incorporated.

Allow the pumpkin butter to cool to room temperature, which should take around 1 1/2 hours. This will help the flavors to meld together and the butter to fully incorporate.

Once the pumpkin butter has cooled, transfer it to an airtight container and place it in the refrigerator. Allow it to chill for at least 8 hours or overnight, which will enable the flavors to develop and mature. Store the pumpkin butter in the refrigerator until it is ready to be served.