Slow Cooked Pumpkin Butter
This is a great recipe for pumpkin butter made in the slow cooker. Tastes so yummy you'll forget that it's low in sugar as well!
Ingredients
Serves: 128
- 1 cup (200g) white sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon ground cloves
- 1/2 teaspoon ground allspice
- 1 (2 kg) fresh pumpkin - seeded, peeled and cut into 5cm cubes
Directions
Preparation:50min ›
Cook:8hours ›
Ready in:8hours50min
- Combine the sugar, cinnamon, cloves and allspice in a bowl. Place about 1/4 of the pumpkin into the bottom of a slow cooker, and sprinkle with 1/4 of the sugar mixture; repeat layers 3 more times. Cover the slow cooker, set it on Low, then cook for 8 hours or overnight. Stir once or twice during cooking. When the pumpkin is a dark, golden colour, place an immersion blender into the slow cooker and blend the pumpkin butter until smooth.
- Sterilise the jars and lids in boiling water for at least 5 minutes. Pack the pumpkin butter into the hot, sterilised jars, filling the jars to within 5mm of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 5cm space between the jars. Pour in more boiling water if necessary until the water level is at least 3cm above the tops of the jars. Bring the water to a full boil, cover the pot and process for 10 to 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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Reviews and Ratings
Global Ratings:
(34)
Reviews in English (25)
This was so simple!!! I just put it in the crockpot. Set my crockpot for 8 hours and left it to cook. This is my first trial at pumpkin butter. I canned it in little jars. The recipe yielded 8 of the small jars (<1 c. ?) The butter was very brown in color, but the taste was excellent. I may try to lessen the amount of spices. - 23 Oct 2010 (Review from Allrecipes USA and Canada)
It was a very easy pumpkin butter (after the pumpkin was cut up) recipe, but the spices were too much. It's almost bitter and I think that it's because of the clove. When I try this again, I will cut down on the spices. Also, it would be nice to know WHAT exactly is a serving. - 25 Oct 2010 (Review from Allrecipes USA and Canada)
Wonderful flavor! I had already baked and scraped my pumpkin before reading this recipe, so the pumpkin I put in the crock pot wasn't raw and in chunks. That's why I only left it to slow cook for 4 hours. It came out thick and just sweet enough! Great recipe. - 07 Oct 2011 (Review from Allrecipes USA and Canada)