Ingredients:

3 15 ounces cans pumpkin

2 cups pure maple syrup

¾ cup apple juice

3 tablespoons lemon juice

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon salt

Directions:

1. In a 3 1/2- or 4-quart slow cooker combine all of the ingredients.

2. Cover and cook on high for 2 hours; stir. Cook, uncovered, on high for 6 to 7 hours more or until mixture is very thick and has reduced to 4 cups, stirring every hour for the first 4 hours and then every 20 to 30 minutes. Cool at least 1 hour or cover and chill overnight.

3. Ladle into half-pint canning jars or freezer containers, leaving a 1/2-inch headspace. Seal and label. Store in the refrigerator up to 1 week or freeze up to 6 months.

4. For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Bon Appetit!