Tuesday, September 22, 2009

Pumpkin Butter



4 pounds pumpkin, pulp removed, peeled and chopped
3/4 cup apple juice
2 cups sugar
2 tsp. cinnamon
1/8 tsp. cloves

Place everything into a crock pot. Stir, cover and cook on high 1 hour. Cook on low for 9-11 hours or until thick and dark brown. Stir occasionally. Uncover and cook on low 1 hour longer. Stir with whisk until smooth. Ladel hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes into a boiling-water canner. Makes 3 pints.