Pumpkin Butter in the Cro

4 cooking pumpkins/8 cups of pureed pumpkin
4 cups of sugar
2 t cinnamon
1 t ground ginger
1/2 cloves
1/4 t ground nutmeg
1/4 t allspice
1/4 c lemon juice
Split pumpkins in half, seed them, and bake them until soft. Scoop out the meat and blend or mash until smooth. Combine all ingredients. Cook on low in a crockpot until thick and creamy. (I cooked mine for about 6 hours) Place in very hot pint or half-pint jars and seal. Makes about 4 pints. Enjoy all winter long!
We love this recipe and I ended up making a smaller, second batch for Jael with less spices and sweetened with agave nectar instead of sugar. She's been enjoying it, too!
Oh yummy! I love pumpkin butter. I never thought of making it myself. A pleasant surprise to find you blog. Your little family is so beautiful! Jael is a doll. Miss you, friend! *hugs*
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