This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Pumpkin Butter 29-ounce can pumpkin puree ¾ cup apple juice 2 teaspoons ground ginger ½ teaspoon ground cloves 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1½ cups white sugar In a large saucepan, combine pumpkin, apple juice, spices and sugar. Stir well, and 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. Makes 40 servings.