Introduction: Slow Cooker Pumpkin Butter
My grandma used to make me Pumpkin Butter every fall the old fashioned way. She would sit in the kitchen and stir the mixture over the heat and I would sit there with her watching television. I wanted to take the pumpkin butter she made but trying to make it easier by doing it in the slow cooker.
- 1 (29-ounce) can pumpkin puree (do not use pie filling)
- 1/2 cup sugar
- 1/2 packed brown sugar
- 1 cup apple cider
- 2 teaspoons ground cinnamon
- 1 cinnamon stick
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
Step 1: Directions
- In a large slow cooker dump all the ingredients in except the vanilla extract
- Combine all the ingredients and set your cooker for 4 or 5 hours.
Step 2: Directions
- While it is cooking you want to come back every 30 minutes to stir
the mixture and scrape the sides down. Remember to scrape the sides every time you stir as it will dry out on the sides and it can fall into your pumpkin mixture
As time goes on your mixture will start to get darker which is what you want. The pumpkin mixture is cooking down. Just don't let it stay on pass 5 hours as you risk burning it.
When your time is up for cooking this is where you want to add the vanilla extract and stir it in well.
Step 3: Directions
- Scoop the mixture into glass jars. You are going to want to cover these in cling wrap. Pull your cling wrap down to the mixture. You don't want any space between the mixture and cling wrap. If you were to cover it normally, when it cools down it will cause condensation on the top that can make your mixture runny. Leave the jars out till they are cooler to the touch. If you put them in the fridge right away you risk the glass jars shattering.
Can be stored in the fridge up to 3 weeks. You can also freeze leftovers up for up to 6 months.
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