The Easiest Homemade Pumpkin Butter Recipe Ready in an Hour

Instructions:

1. In a medium heavy-bottomed saucepan or Dutch oven, whisk together the pumpkin purée, apple juice/cider, both sugars, lemon juice, and all the spices (cinnamon, ginger, nutmeg, allspice, and salt). Ensure the sugar is fully incorporated.
2. Place the mixture over medium heat. Bring it gently to a low simmer, stirring frequently to prevent the bottom from scorching.
3. Once simmering gently, reduce the heat to low, maintaining a very gentle bubble. Allow the mixture to cook uncovered for 40 to 50 minutes, letting it reduce and thicken.
4. Stir every 5 to 7 minutes, scraping the bottom and sides of the pan thoroughly to prevent burning, as the pumpkin will thicken quickly.
5. The pumpkin butter is ready when it has visibly reduced by about one-third, darkened slightly in colour, and coats the back of a spoon thickly.
6. Remove from heat. Allow the butter to cool slightly before transferring it immediately to clean, airtight storage jars. The butter will thicken substantially further as it cools completely.