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
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