Slow Cooker Pumpkin Butter

2 15-oz. cans pumpkin

2/3 c. unsweetened apple juice

1/2 c. pure maple syrup

2 t. fresh lemon juice

1/2 t. ground ginger

1/2 t. ground nutmeg

1/2 t. ground cinnamon

1/4 t. salt

Stir together all ingredients in a 6-qt. slow cooker. Cover and cook until thickened, 2-3 hours on HIGH or 4-5 hours on LOW. 

Spoon evenly into 4 1-cup lidded jars and secure lids. Let cool to room temperature, about 1 hour. Store in refrigerator up to 1 week or freeze up to 3 months.

Makes 4 cups.

Adapted from Cooking Light Slow Cooker, p. 12.