I don’t post a lot of ‘canning’ recipes on here because most of what I know about canning is in my head. I just do things the way I saw them done when I was young and I can’t really guarantee the accuracy of all of them.
This recipe here is a good one for canning and giving out as gifts though. It never seems to stick around that long here though because my kids LOVE ‘fruit butters’ and I love that I know exactly what’s in them. The longer you let this cook the thicker it gets… we like it THICK so we always let it cook just a tad bit longer. You can really try making butter ot of almost any fruit puree. I want to give this a try with my canned pumpkin soon!
I haven’t tried using anything other than sugar to sweeten this with but I think it would probably be ok to give it a go. This also freezes well if you don’t want to can it.
Crockpot Pumpkin Butter
Ingredients:
- 1 15-oz can pumpkin puree (not pumpkin pie filling) or 2c. cooked pumpkin
- 1/4 c. apple cider or apple juice
- 1/2 c. sugar
- 1/4 c. brown sugar or increase the sugar to 3/4 c.
- 1-2 T. pumpkin pie spice or use the spices below:
- 1 t. cinnamon
- 1/4 t. ground ginger
- 1/4 t. nutmeg
- 1/8 t. cloves
- 1/4 c. maple syrup (optional)
Directions:
Add everything to your crockpot and mix well.
Cook on low, uncovered, for 8-10 hours. The longer it cooks the thicker it gets.
Turn off the crockpot and let it cool before putting into containers.
Store in the fridge or put in the freezer for later use.
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