Pumpkin Butter

Made in a slow cooker. Mom has made this and I have tasted it--superb. This recipe uses canned pumpkin puree but you can cook and puree fresh pumpkin--need about 3 cups smooth pumpkin puree.

• Ready In: 3 hrs 10 mins
• Yields: 3 3/4 cups

Ingredients

• 1 (29 ounce) can pumpkin puree
• 1 1⁄4 cups  firmly packed light brown sugar
• 1⁄2 cup  mild honey
• 1  lemon, juice of
• 1  tablespoon cider vinegar
• 3⁄4 teaspoon pumpkin pie spice

Directions

1. 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).
2. Use the spatula to scrape down the sides.
3. Cover and cook on HIGH for 2 hours, stirring occasionally.
4. Remove the lid and let cook on HIGH for an additional 30 minutes to 1 hour to reach desired thickness.
5. Turn off the cooker and let the mixture cool to room temperature in the slow cooker.
6. Scrape with a rubber spatula into clean glass jars (may use spring-top jars or screw top jars with new lids).
7. Store, covered, in the refrigerator for up to 6 weeks.
8. Or transfer to small plastic containers and freeze up to 3 months.