APPLE-PUMPKIN BUTTER

Makes 5 1/2 cups; keeps in the refrigerator 1 month

1 can (29 ounces) solid-pack pumpkin
2 cups apple juice
1 cup unsweetened applesauce
1 cup packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves

Put all ingredients in a heavy 2-quart saucepan.  Simmer, uncovered, 1
1/2 to 2 hours, stirring occasionally, until as thick as pudding.
Scrape into jars, cool, cover and refrigerate.