Step 1

In a medium heavy bottomed sauce pan add the pumpkin puree, apple juice, pinch of salt, and spices. Stir to mix.

Step 2

Add the sugar, any combination of all white, all brown, or a mixture. Stir to mix in.

Step 3

Bring the mixture to a boil and reduce the heat.

Step 4

Allow to simmer for 20 minutes, or until the mixture has thickened.

Step 5

Place in Ball canning jars, and store in the refrigerator.

Step 6

You can use the Ball Water Process canning method or a Pressure Canning method to store long term in your pantry also.

Step 7

Put all the ingredients into the crock pot or slow cooker, stir well. Then, set the crock pot on high for 3 hours. Check to see that the pumpkin butter has thickened. If it is too thick, just add a small amount of liquid (apple juice or water) to thin it down to that nice spreadable texture.

Step 8

Ladle into mason jars and store in the refrigerator.