The Food Police say no.
So... One 15 oz can of puree will make two 8 oz jars of jam...
Eat one, share one, win-win:@)
Slow Cooker Pumpkin Butter
For each 15 oz can of pumpkin puree:
3/4 C sugar
1 1/2 tsp pumpkin pie spice
1 tsp vanilla
- Add everything to vessel, mix well.
- Cover and cook on high for one hour.
- Remove cover, stir and cook for two more hours with cover off, stirring occasionally.
- Store in covered jar in refrigerator. The Food Police say it's good for one week...
Eat well and have a happy day:@)
I'm Joining:
Yum! I can't decide whether I'd like this or apple butter better! I think I love both!!
ReplyDeleteHow easy is this! I've never had pumpkin butter Lynn, it sounds dreamy!
ReplyDeleteJenna
I’m going to try this, Lynn! I would love it, I know. Thanks for sharing.
ReplyDeleteSounds delish Lynn, can't wait to try it! Happy Sunday. ♥
ReplyDeleteHubby would love this! Thanks so much for linking up with me at #AThemedLinkup 31 for Pumpkin Recipes.
ReplyDelete