Pumpkin Butter

15 oz can of pumpkin
1/2 cup Baughers Apple Cider*
1 cup Sugar
2 Tbs Maple Syrup
1/4 tsp Cloves
1/4 tsp Nutmeg
1 tsp Cinnamon

Mix all ingredients together in a sauce pan. Bring to a full boil. Simmer 15-20 minutes. While butter is still hot put into CLEAN canning jars keeping the jar rim CLEAN. Close lids tightly. Allow to cool at room temp and jars should seal themselves.

*Any apple cider should work but I like Baughers best -it has a less processed taste.

**I like freshly ground nutmeg best but you need 2x as much freshly ground nutmeg (Use 1/2 tsp of freshly ground nutmeg!)