- 1 15 oz can Pumpkin
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Ginger
- 1/8 tsp Ground Cloves
- 4 1/2 Pint Sized Canning Jars and Lids
- Combine all ingredients in a slow cooker and mix well.
- Cover and cook on high for 3 hours- stirring occasionally to prevent scorching.
- To Can* (see note below): Fill jars 3/4 of the way full and secure canning lids. Place jars in a pot with a shallow boiling water bath for 40 minutes (or 20 minutes in a pressure canner with 10 lbs of pressure)