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.
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.