HOMEMADE PUMPKIN BUTTER
Lazy weekends, with steaming cups of coffee or tea. Fresh baked bread, right out of the oven. Steamy, fluffy bread smeared with homemade pumpkin butter.
– Canned pumpkin puree (not the pie mix) – Granulated sugar – Cinnamon – Cloves – Nutmeg – Ginger
Place the pumpkin puree in a crockpot set on low.
Add 1/2 of the sugar and spices.
Cook on low with the lid fully on the crockpot.
Add remaining sugar and spices, then stir well to combine.
Stir to combine well, then store in freezer jars, or airtight covered containers in the fridge.
You may need to cook it a bit longer in the crock pot to reduce the water content, but the spice and sugar levels remain the same.
How do I use fresh pumpkin?
To store the pumpkin butter, simply place in airtight jars and store in the fridge for up to 2 weeks or in the freezer for up to a year.
How do I store it?