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Old 09-09-2014, 10:01 AM
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ArrowCrockpot Pumpkin Butter Recipies


CROCKPOT PUMPKIN BUT TER

1- 15 oz can pumpkin puree
1 c. Granulated sugar
1 c. Light brown sugar
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 tsp. Ginger
1/8 tsp. Ground cloves

Combine all ingredients in crockpot and mix well. Cover and cook on high 3 hours. Stir once in awhile to avoid burning. Fill jars 3/4 of the way full, secure lids. Let cool to almost room temp, then refrigerate up to 6 months or fill freezer bags and freeze.
Yield: 4 half pints
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Old 09-09-2014, 10:17 AM
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Gardennerd, thanks for sharing!!
I have a question....I have frozen pumpkin from last year. No spices added, just pureed pumpkin. Do you think it would work?? Maybe have to cook longer?
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Old 09-09-2014, 10:19 AM
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Yes it will work! Hang on I have a fresh pumpkin variation I'll put up. The spices and cook time change... I'll get it right up for ya!
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Old 09-09-2014, 10:20 AM
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You are a sweet heart! Thanks so much.
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  #5  
Old 09-09-2014, 10:32 AM
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Crockpot Pumpkin Butter (with fresh pumpkin)

7 qt fresh pumpkin puree
2 tbsp cinnamon
1 tsp ground cloves
1/2 tsp allspice
4 c sugar

Add 5 quarts of pumpkin puree to within 2 inches of top of crockpot, stir in 2 c sugar and all other spices. Cover loosely to allow steam to escape and cook on low 6-8 hours. After 6-8 hours pumpkin mixture should have reduced in volume by half. After you reach this point, add remaining 2 quarts of pumpkin puree and last 2 cups of sugar, stir well. Cook additional 2 hours. Use immersion blender to obtain smoothness.

**if too thick, add some apple juice and mix in to desired thickness

**if too thin, cook with lid off til desired thickness is reached.

Fill clean canning jars and after cooling to room temp, store in fridge 6 months.
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Old 09-09-2014, 11:00 AM
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Can't wait to try this! Hoping to get to tomorrow. Thanks so much!
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Old 09-09-2014, 11:07 AM
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you are very welcome!!
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