Ingredients
1
can (15 oz) pumpkin
1/2
cup apple juice
3/4
cup granulated sugar
1
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/4
teaspoon nutmeg
1/8
teaspooon cloves
Directions
1
can (15 oz) pumpkin
1/2
cup apple juice
3/4
cup granulated sugar
1
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/4
teaspoon nutmeg
1/8
teaspooon cloves
Directions
- 1 Set your crock pot on the low setting (mine has an 8-hour and 10-hour setting, I used the 8-hour setting).
- 2 In the bottom of the crock pot, thoroughly combine all of your ingredients. Cover and let cook for about 5 hours, stirring occasionally, until pumpkin butter is thick enough to stick to a spoon turned upside down.
- 3 Spoon pumpkin butter into a jar and let cool completely in the refrigerator before using. It keeps in the refrigerator for up to one week or the freezer for up to 6 months.