Slow Cooker Pumpkin Butter
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- 8 Cups Pumpkin Puree
- 4 Cups Sugar
- 1.5 Teaspoons Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Nutmeg
- 4 Lemons, juice of
Squeeze the lemons and add their juice to the pumpkin and spices.
Cook the mixture either in a crock pot UNCOVERED on low.
Put the golden pumpkin butter in sterilized, very hot, pint or half pint jars, and seal.
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