Pumpkin Butter

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 1 (29 ounce) can pumpkin puree
• 1 1/4 cups firmly packed light brown sugar
• 1/2 cup mild honey
• 1 lemon, juice of
• 1 tablespoon cider vinegar
• 3/4 teaspoon pumpkin pie spice

Recipe

• 1 add all the ingredients to a slow cooker; stir using a spatula until well mixed (don't worry if there are some lumps in the sugar; they will melt into the butter during cooking).
• 2 use the spatula to scrape down the sides.
• 3 cover and cook on high for 2 hours, stirring occasionally.
• 4 remove the lid and let cook on high for an additional 30 minutes to 1 hour to reach desired thickness.
• 5 turn off the cooker and let the mixture cool to room temperature in the slow cooker.
• 6 scrape with a rubber spatula into clean glass jars (may use spring-top jars or screw top jars with new lids).
• 7 store, covered, in the refrigerator for up to 6 weeks.
• 8 or transfer to small plastic containers and freeze up to 3 months.