Pumkin Butter ~ By Victoria

Nothing says fall like pumpkin butter!  You could use pumpkin butter on biscuits, rolls, toast, scones or even in pumpkin butter pancakes. :)  I *highly* recommend using it on top of a bagel with cream cheese.  Now *that* is absolutely heavenly!

Ingredients

• 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

Instructions

1. Combine all ingredients in a slow cooker and mix well.
2. Cover and cook on high for 3 hours- stirring occasionally to prevent scorching.
3. 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)

Source: http://recipesthatcrock.com/slow-cooker-pumpkin-butter/