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Pumpkin Butter (Crock Pot)
RECIPE ZAAR It is from an old cookbook
You have to freeze this recipe. It is too thick to kill bacteria/ Just let it cool and you can put it in freezer safe containers.
Ingredients
8 cups pumpkin puree4 cups sugar
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 lemons, juice of
Instructions
1 Squeeze the lemons and add their juice to the pumpkin and spices.2 Cook the mixture either in a crock pot on low or in a 300° F oven until it becomes thick and smooth.
3 Put the golden pumpkin butter in sterilized, very hot, pint or half pint jars, and seal
MY NOTES
You have to freeze this recipe. It is too thick to kill bacteria/ Just let it cool and you can put it in freezer safe containers.