Grandma would be proud

My Grandma used to make homemade jam all the time.  In fact, we never really bought any, we always had a jar of hers in the pantry.  She made all types, but her strawberry was the sweetest (and therefore my favorite), especially because in her house, there were always warm rolls to slather.

A few weeks ago I came across a super simple recipe for spiced pumpkin butter.

4 c. (2 15 oz. cans) pumpkin puree
1 1/4 c. pure maple syrup
1/2 c. apple juice
2 T. lemon juice
2 t. grd ginger
1/2 t. grd cinnamon
1/2 t. grd nutmeg
1/4 t. salt

(I also added a tablespoon or 2 of brown sugar, just because we like it sweet!)

Boil, reduce heat for 30 minutes or so, until its all thick and your house smells like a home.  Spoon it into jars and enjoy within 2 weeks or freeze for 6 months.  It's pretty darn yummy on muffins and pancakes!