Pumpkin Butter ~ Kimberlee Stevens

1 (29 oz) can pumpkin puree

¾ cup apple juice

2 teaspoons ground ginger

½ teaspoon ground ginger

1 ½ cups white sugar

2 teaspoons ground cinnamon

1 teaspoon nutmeg

Combine pumlin, apple juice, spices & sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Transfer to sterile containers and chill in the refrigerator until serving.