This is best with sugar pumpkin (aka pie pumpkins) as the sugar content is higher than Jack-o-Lantern pumpkins. Takes about 30 minutes total.
Ingredients
- 15-ounce cans pumpkin puree (not pumpkin pie filling)
- 2 TBL honey
- 2 TBL maple syrup (Grade A is best)
- 1/4 cup brown sugar
- pinch sea salt
- 1/4 C apple sauce
- 1 TBL lemon juice
- 1/2 tsp ground ginger
- 2 tsp CinnaSugar®
- 1/8 tsp ground clove
Instructions
- Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
- Once it begins bubbling, reduce heat to medium and simmer. You want an active boil, but not frenetic. Reduce or increase temperature as necessary.
- Cook, uncovered, for 15-20 minutes, stirring occasionally.
- Taste and adjust seasonings as needed. Add more sugar, salt or lemon if necessary.
- Transfer hot to clean canning jars. If using within the next month, a normal jar is OK.
