Friday, September 26, 2014

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!

  • 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
  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)

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