Slow Cooker Pumpkin Butter

By á-160091

Mmm. Nothing says fall like pumpkin butter on a hot biscuit or scone! This recipe makes it easy to have it year round!

Ingredients

• 1 (15 ounce) can pumpkin
• 1 cup sugar
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/8 teaspoon ground cloves
• 4 (1/2 pint sized) canning jars and lids

Preparation

Step 1

Combine all ingredients in a slow cooker and mix well. Cover and cook on high for 3 hours, stirring occasionally to prevent scorching.

To Can: Fill jars ¾ of the way full and secure canning lids. Place jars in a pot with a shallow boiling water bath for 40 minutes (or 20 minutes in a pressure canner with 10 lbs of pressure)