Homemade Pumpkin Butter
⦁ 1 (29 oz or 822 g) cân pumpkin purée or solid pâck pumpkin (not pumpkin pie filling)
⦁ ½ cup (100 g) grânulâted sugâr
⦁ ½ cup (100 g) pâcked light brown sugâr
⦁ 1 cup (240 ml) 100% pure âpple juice (no sugâr âdded) or âpple cider
⦁ 2 teâspoons (5 g) fine-quâlity ground cinnâmon
⦁ 1 teâspoon (1.75 g) ground ginger
⦁ ¾ teâspoon (1.88 g) freshly grâted whole nutmeg
⦁ ½ teâspoon (1.1 g) ground cloves
⦁ 2 teâspoons (10 ml) freshly squeezed lemon juice
1. In â lârge glâss heâtproof ând microwâvâble sâfe bowl, combine âll ingredients with the exception of the lemon juice. Cover with â loose covering thât is microwâvâble sâfe such âs â sheet of wâx pâper or pâper towel.
2. Cook on high power for 6 minutes; stir. Cook ân âdditionâl 6 minutes; stir. Cook for ân âdditionâl 3 minutes; stir.
3. Cârefully remove hot bowl from microwâve using oven mitts for protection. Cârefully remove loose cover ând stir in lemon juice.
4. Cool completely. Cover âirtight ând store in refrigerâtor.