Ingredients
- 29 or 30 ounce can pumpkin puree
- 3/4 cup apple juice
- 2 teaspoons ginger
- 1/2 teaspoon cloves
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 1/2 cups sugar
Directions
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Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook for 30 minutes or until mixture thickens. Stir often, but be careful – the mixture will splatter and it is hot! Wear long sleeves and stand away from the stove if you can.
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When done, transfer it to sterile and hot canning jars and process for 10 minutes. Remove cans and let sit overnight, then test the seal by pushing on the lids. If they are down and don’t pop back under slight finger pressure, they are properly sealed; if not, move them to the refrigerator and use within a couple of days.