Ingredients
-
8
-
4
-
1 1/2
-
1
-
1/2
-
1/4
-
4
-
-
-
-
-
-
-
-
Directions
Pumpkin Butter (Crock Pot), This recipe was posted in answer to a message board request It is from an old cookbook I have (the cover is missing, so I can’t tell you which one) Since I don’t own a crock pot, I haven’t tried it, therefore the cook time is an estimate on my part (it was not specified in the recipe) , Canning alert, people! I read a few reviews that said you canned this great pumpkin butter, but warning — you shouldn’t Here is the article: foodinjars com/2010/10/canning-101-why-pumpkin-butter-cant-be-canned/ But it freezes and stores in fridge very well and lasts a long time , Cooked on low for 10 hours, ran my hand mixer through it to puree everything – perfect!
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Steps
|
1
Done
|
Squeeze the Lemons and Add Their Juice to the Pumpkin and Spices. |
|
2
Done
|
Cook the Mixture Either in a Crock Pot on Low or in a 300 F Oven Until It Becomes Thick and Smooth. |
|
3
Done
|
Put the Golden Pumpkin Butter in Sterilized, Very Hot, Pint or Half Pint Jars, and Seal. |
