Pumpkin Butter (Crock Pot)

This recipe was posted in answer to a message board request. It is from an old cookbook I have (the cover is missing, so I can't tell you which one). Since I don't own a crock pot, I haven't tried it, therefore the "cook time" is an estimate on my part (it was not specified in the recipe).

• Ready In: 4 hrs 5 mins
• Yields: 10-12 Cups (approx)

Ingredients

• 8  cups pumpkin puree
• 4  cups sugar
• 1 1⁄2 teaspoons cinnamon
• 1  teaspoon ground ginger
• 1⁄2 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg
• 4  lemons, juice of

Directions

1. Squeeze the lemons and add their juice to the pumpkin and spices.
2. Cook the mixture either in a crock pot on low or in a 300° F oven until it becomes thick and smooth.
3. Put the golden pumpkin butter in sterilized, very hot, pint or half pint jars, and seal.