Crock Pot Pumpkin Butter

I got a good sized pumpkin for $2, after Halloween of course.  I roasted it whole, such an easy method requiring a few slits for vent holes then roast until fork tender.  The end result was 12-cups of pureed pumpkin.  I decided to make pumpkin butter, it sounds very autumn-ish.


I figured if crock pot apple butter was do-able, then so was crock pot pumpkin butter.  I browsed the internet and sure enough, there were many recipes and many cooking methods. I doubled the following recipe and have eight half-pints cooling on the counter.  I also have six-cups of puree cooling in the fridge waiting for my next inspiration. 



Crock Pot Pumpkin Butter

makes approximately 3 cups
  • 4 cups pumpkin puree (fresh homemade puree from a 3 to 4 lb pumpkin or approximately 2 15oz cans)
  • 1 cup raw honey or maple syrup
  • 1/2 cup apple juice or apple cider
  • 1 teaspoon vanilla extract, optional
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • a generous pinch of sea salt
Add all of the ingredients to your slow cooker. Stir very well to combine. Cook on low for approximately 6 hours, or until thick (this time may vary based on your slow cooker). You may have to stir it several times throughout the cooking process if it sticks. You don’t want it to burn. Every slow cooker is a bit different in how strong it is. At the end if it hasn’t thickened as much as you could like, take the lid off and let it cook a bit longer and it will reduce further.

Add it to your jars or other air tight containers and allow to cool, then store in the refrigerator.Optional add-ins:
  • apples slices (can leave whole or blend in with an immersion blender)
  • bourbon
  • chopped hazelnuts or pecans
Store in the refrigerator for approximately 2 to 3 weeks, it can be frozen for up to a year, or process canning jars in water bath to seal.

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