Fall is Here

     As South Dakota residents we have the opportunity to experience four seasons. To some, a blessing. To some, a curse. To me, a blessing I look forward to every year! Each season has it's ups and downs. To me autumn only has it's ups. At the first hint of fall, I get butterflies and a smile that I cannot get rid of. I love everything about fall, the colors, the decorations, the leaves falling, the start of school, pumpkin spice lattes at Starbucks, the need for a sweater, 60 degree weather, getting up early to elk hunt with Kade, canning tomatoes from our garden...the list goes on and on. Honestly if it's related to fall, I love it.
      I stumbled upon a recipe for 'pumpkin butter' earlier today. I was instantly excited, as I thoroughly enjoy apple butter. I made a batch this evening and needless to say...I love it. Surprise, surprise.

Ingredients

• 1 (29 ounce) can pumpkin puree (about 3.5 cups)
• 1 cup apple juice
• 2 teaspoons ground ginger
• 1/2 teaspoon allspice
• 1 pinch ground cloves
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon whiskey (optional)
• juice of 1/2 a lemon

(I did make some modifications: instead of brown sugar I used artificial sweetener with a tsp of molasses and added 1/4 c. honey, I also cut back on the ginger.)

Instructions

1. Combine all ingredient, except for lemon juice, in a large saucepan.
2. Bring mixture to a boil.
3. Reduce heat to low and simmer for 30 mins, stirring occasionally.
4. Remove from heat, stir in lemon juice and let cool.
5. Pour into airtight jar(s) and store in refrigerator for up to 6 days.

I toasted a cinn. raisin bagel, mixed the pumpkin butter with a little cream cheese and spread it over the toasted bagel. TO DIE FOR! Also good with graham crackers! Gonna try it mixed in with some old fashion oats in the morning!
Enjoy!!