Slow Cooker Pumpkin Butter
Mmm. Nothing says fall like pumpkin butter on a hot biscuit or scone! This recipe makes it easy to have it year round!
- 1 (15 ounce) can pumpkin
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/8 teaspoon ground cloves
- 4 (1/2 pint sized) canning jars and lids
Preparation time 5mins
Cooking time 5mins
Adapted from recipesthatcrock.com
Combine all ingredients in a slow cooker and mix well. Cover and cook on high for 3 hours, stirring occasionally to prevent scorching.
To Can: Fill jars ¾ of the way full and secure canning lids. Place jars in a pot with a shallow boiling water bath for 40 minutes (or 20 minutes in a pressure canner with 10 lbs of pressure)