Friday, October 10, 2014

The most wonderful time of the year

"What," you ask, "is that wonderful aroma that has invaded your home?"

It's the most wonderful time of the year, folks.  Pumpkin everything and everywhere.  Today I made this fabulous slow cooker Pumpkin Butter!  Yum, yum, yum. 

For those that aren't familiar with pumpkin or other types of butter, this is less of a butter and more of a jelly, except for the fact that it slides over the bread like warmed butter!

For this recipe you can use fresh or canned pumpkin.  I used canned.  1-15 oz. can of pumpkin, 1 cup of granulated sugar, 1 cup of brown sugar, 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp clove, and I threw in another 1 tsp of pumpkin pie spice because I love it so.  Stir it all together and turn your slow cooker on high for 3 hours.  Be sure to stir it occasionally- I did once an hour.  

Please note, it is not recommended to can and store pumpkin products like you might with typical jams and jellies.  Though I put these in pretty canning jars, be sure you keep it in the fridge and use it quickly.  I don't think that will be a problem here.  Yum!

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