Slow-Cooked Pumpkin Butter

By weavincanuck

Ingredients

• Two 15-ounce cans pumpkin or scant 4 cups fresh pumpkin puree
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1 cup honey (I used raw honey from our bees; see notes for alternative sweeteners–such as maple syrup–and their measurements for vegan options)
• Pinch of sea salt

Details

Servings 1
Adapted from glutenfreeeasily.com

Preparation

Step 1

Slow cooker method: Mix ingredients together well in a large bowl and transfer to slow cooker. Cook on low for 6 hours or longer. If some liquid remains, leave slow cooker on for a longer period of time and leave lid off slow cooker for another 30 minutes to an hour at the end of your cooking time so that excess liquid can evaporate. Let cool and store in refrigerator.

Stovetop method: Mix ingredients together well in a heavy pot and cook over low heat, stirring constantly. Cook until thick (i.e., the consistency of any fruit butter, like apple butter). Let cool and store in refrigerator.