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Spiced pumpkin butter
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Dollop onto pancakes and crumpets, or use to add warming spice to granola and yogurt.
Makes: 4-6 small jars
2 x 425g cans pumpkin purée
120ml apple juice
250ml maple syrup
2 tsp ground ginger
1 tsp ground cinnamon
Small grating fresh nutmeg
2 tsp vanilla bean paste
1. Combine all the ingredients in a pan with a pinch of salt. Bring to the boil, then reduce the heat and simmer, uncovered, for 20-30 minutes, stirring frequently, until it has thickened and turned a dark orangey-brown.
2. Scoop into a bowl and allow to cool completely. Spoon into new, sterilised jars and decorate for gifts. This will keep in the fridge for up to 1 week.
Typical values per serving:
per jar (6)
This recipe was first published in October 2017.