Slow Cooker Pumpkin Butter

Name: Slow Cooker Pumpkin Butter
Total time: 8 h 20 min
Ingredients: 45 oz. canned 100% pumpkin puree (three 15-oz. cans OR a 29-oz. can and a 15 oz. can); 2 ½ cups light brown sugar packed; 2 cups apple juice (cider works well too); 1 ½ tsp. ground cinnamon; 1 tsp. ground nutmeg; ¼ tsp. ground cloves; ⅛ tsp. ground ginger; 1 dash salt

www.themagicalslowcooker.com

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Total: 500

Servings: 24

Ingredients

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45 oz. canned 100% pumpkin puree (three 15-oz. cans OR a 29-oz. can and a 15 oz. can)2 ½ cups light brown sugar packed2 cups apple juice (cider works well too)1 ½ tsp. ground cinnamon1 tsp. ground nutmeg¼ tsp. ground cloves⅛ tsp. ground ginger1 dash salt

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Instructions

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Step 1

Add the pumpkin puree, brown sugar, apple juice, cinnamon, nutmeg, cloves, ginger and salt. Stir until combined. Cover and cook on LOW for 4 hours or HIGH for 2 hours.

Step 2

Stir once the pumpkin butter is done cooking. Cool on the counter for an hour before spooning into jars.

Step 3

Refrigerate for up to two weeks or place in the freezer for up to 6 months. If freezing, leave an inch of room at the top of the jars.

Step 4

If you do not have a slow cooker or are low on time you can prepare this pumpkin butter on the stove-top. Place all the ingredients in a large saucepan.

Step 5

Set the saucepan on the stove-top over low heat. Slowly simmer the pumpkin butter ingredients for 30 minutes, stirring often.