MAPLE PUMPKIN BUTTER

 Yield: 8 4-ounce jars

Ingredients

1 29-ounce can pumpkin puree

1 1/4 cups light brown sugar

1/4 cup white granulated sugar

6 tablespoons maple syrup

Juice of 1 lemon

1 tablespoon apple cider vinegar

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

Instructions

Mix all the ingredients in a medium 3 1/2-quart slow cooker. Stir well. Cover and cook on high for 2 hours, stirring occasionally.

Remove the lid and cook on high for 30 minutes to 1 hour more to reach desired thickness.

Turn off the cooker and let the pumpkin butter cool to room temperature. Store in the refrigerator for 6 weeks or freeze for up to 3 months.

Adapted from Not Your Mother’s Slow Cooker Cookbook