Pumpkin Butter Made in the Crock-pot

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Pumpkin Butter Made in Your Crock-Pot

(you can double, triple, etc. this recipe)

2 cups of cooked, pureed fresh pumpkin (or you can use a 15oz can of pumpkin if you don't want to use fresh) (just put the fresh cooked pumpkin pieces in a blender to puree it)
1 cup white sugar
1 cup brown sugar
1 tsp. cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/8 tsp ground cloves

Combine all ingredients in crock-pot and stir to mix well. Cook on High for 3 hours, stirring occasionally. It will thicken as it cooks. Do not let it burn or stick. After it is done, fill the pint jars or 1/2 pint jars and seal. Process in water bath canner for 40 minutes.

From Laura William's Musings. She also has some recipes that use this butter in her blogpost.

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