800 gm Pumpkin cubes
165 ml Apple juice
150 gm Gula Melaka
1 tbsp Ground cinnamon
½ tsp Ground nutmeg
1-2 tbsp Fresh lemon juice
Steam pumpkin cubes using
until tender for 10 minutes.
Puree steamed pumpkin cubes using
Combine pumpkin puree, apple juice, cinnamon, nutmeg and sugar into
. Stir well until mixture begins to boil.
Reduce heat to low-medium and simmer, slow cook for about 30 minutes, stirring frequently.
Remove from heat and let it sit for a few minutes before removing the lid. Add spices to taste. Stir in lemon juice.
Once cool, pumpkin butter can be kept in a Round Keeper in the fridge for up to 3 weeks.
Serve the pumpkin butter spread with toast or pancake.