Pumpkin Butter
- Ready In:
- 3hrs 10mins
- Ingredients:
- 6
- Yields:
-
3 3/4 cups
ingredients
- 822.13 g can pumpkin puree
- 295.73 ml firmly packed light brown sugar
- 118.29 ml mild honey
- 1 lemon, juice of
- 14.79 ml cider vinegar
- 3.69 ml pumpkin pie spice
directions
- Add all the ingredients to a slow cooker; stir using a spatula until well mixed (don't worry if there are some lumps in the sugar; they will melt into the butter during cooking).
- Use the spatula to scrape down the sides.
- Cover and cook on HIGH for 2 hours, stirring occasionally.
- Remove the lid and let cook on HIGH for an additional 30 minutes to 1 hour to reach desired thickness.
- Turn off the cooker and let the mixture cool to room temperature in the slow cooker.
- Scrape with a rubber spatula into clean glass jars (may use spring-top jars or screw top jars with new lids).
- Store, covered, in the refrigerator for up to 6 weeks.
- Or transfer to small plastic containers and freeze up to 3 months.
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