Crockpot Pumpkin Butter Recipe
I ran into the best buy for sweet sugar pie pumpkins at Kroger this week and have gone back a few times because I keep thinking of things to make with them. I posted that I was making pumpkin butter the other day and how I had forgotten to make sure the dial was on low, I had it on Warm, it won’t do a darn thing that way. I wasted 3 hours I think before I put on my reading glasses confused because I didn’t see it cooking.
You don’t have to can this, you can refrigerate I would think up to 30 days if it lasts that long. It is very good with hot biscuit or spread on toast.
If you roast the pumpkins be sure to save the pumpkin seeds to roast as a snack.
Crockpot Pumpkin Butter
Yield: Makes five 6-ounce jars
Prep Time: 1 hour
Cook Time: 8 hours
Total Time: less than 10 hours
Spicy crockpot pumpkin butter I made using freshly roasted pumpkin.
3 1/2 cups fresh ground pumpkin or canned pumpkin purée
2 1/2 cups light brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
Combine all of the ingredients in a crockpot. Let cook on low for 8 hours. Proceed with canning instructions below or refrigerate in jars for up to 30 days.
If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours
Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.)
Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch headspace. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool; adjust seals.