Ingredients
- 2 cups pureed, cooked pumpkin
- 1/4 cup plus 2 TBSP. pure Grade A maple syrup
- 1/2 cup packed light brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. vanilla extract
- Pinch of mace
- 1/2 tsp. salt
Directions
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Combine all ingredients in a 2-quart heavy-bottomed saucepan. Cook on lowest heat, stirring often, until very thick and no excess liquid remains, about 30 minutes. If you are using fresh pumpkin, you will have a longer cooking time, because it has more liquid.
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Cool and refrigerate for up to 1 month, or pour into clean, hot canning jars and process in a hot water bath for 10 minutes. Makes approx. 2 cups.