Pumpkin Butter

1 small lemon
16 oz can solid-pack pumpkin (not pumpkin pie mix)
1/2 c apple juice
1/2 c packed light brown brown sugar
1/2 tsp salt
1/4 tsp ginger
1/8 tsp cinnamon
1/8 tsp allspice
Grate lemon to make 1 teaspoon peel; squeeze to make 1 teaspoon juice. In 2 qt saucepan over medium-high heat, heat lemon peel and juice and remaining ingredients to boiling. Reduce heat to medium-low; cook 30 minutes, stirring often. Spoon pumpkin mixture into small jars; cover and refrigerate until well-chilled, at least 3 hours.
Makes about 2 1/2 cups.

You can serve this with warm biscuits or muffins.

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