
Pumpkin Butter
In a crockpot, place:
3 large cans pumpkin, pureed
6 cups sugar (may substitute stevia and maple syrup)
1 1/2 tsp. ground cinnamon
3/4 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 teaspoons lemon juice
4 - 6 cups water
Place all ingredients in large crockpot and whisk together until smooth. Place on low setting and cook until thick and creamy (about 24 hours). During the last hour or two, remove lid from crockpot to evaporate more of the liquid. Spoon into jars and lid until use.
Thank you, Katie, for a great recipe! I love the recipes you share enjoy trying them out. If others are interested in reading Katie's blog, it's listed on the right-hand side of my blog page and is called "Simple Katie".
What good is a recipe if you can't make it your own? I'm glad you tried it and I have no doubt that yours is yummy!
ReplyDeleteKatie, it was a fantastic recipe! My entire family LOVES it and we ALL thank you!!!!!
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