1/4 cup Dark brown sugar, packed
2 tbsp Sugar
1/4 cup Water
1/2 tsp Allspice
1/4 teaspoon Ginger
1/4 teaspoon Cloves
1/4 teaspoon Nutmeg
1/2 tsp Cinnamon
1 1/2 cup Pumpkin
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure.Crock Pot Pumpkin Butter
MICROWAVE on HIGH 3 minutes;then stir.
Add pumpkin and microwave on HIGH another 5 minutes.
Let cool and refrigerate. Keeps several weeks in refrigerator . It can also be frozen.
5 lb pumpkin gutted and quartered
2 cups sugar
2 tbsp cinnamon
1/2 ts p. all spice
1/2 tsp nutmeg
Quarter pumpkin. Remove 'guts', seeds, and stem
-leave the skin on -- set aside
Place pumpkin &2 cups water in Crock Pot . Cook 4 hours on low.
Scoop pulp out of pumpkin skin. That's the section you previously set aside
Mash thoroughly to the consistency of Mashed Potatoes .
Add sugar and spices to the mashed pumpkin.
Cook down 6-8 hours on low setting then Spoon into jars.
This recipe is made as a refrigerator butter.
If you wish to preserve pumpkin butter
for shelf storage, use a standard hot water bath canning method.
Great on home made breads, or stirred into plain yogurt. Add sugar and spices to taste.
Honey - Pumpkin Butter
2 cups cooked mashed pumpkin
1/2 cup honey
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/4 tsp. salt