Homemade Pumpkin Butter
- 8 cups of pumpkin puree (but when you have access to fresh pumpkins...USE THEM!:))
- 4 cups of sugar (may substituted agave)
- 1½ tsp. cinnamon
- 1 tsp. ground ginger
- ½ tsp. ground cloves
- ¼ tsp. ground nutmeg
- 4 lemons, juice of (remove seeds)
- Brown Sugar - just a touch
- Vanilla - just a little
- Use a large Slow Cooker with LOW setting, or an oven safe dish that can withstand up to 300 degrees.
- Combine all ingredients in a slow cooker or oven safe dish for four hours (no more, no less!).
- If canning in glass jars, boil the jars and lids for sanitation purposes.
- Other than that the jars seal themselves because the butter is hot!
- Just fill it and close it and the jar should seal in under an hour.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/homemade-pumpkin-butter/
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