SLOW COOKED PUMPKIN BUTTER!!! YUMMY GOOD!!

If you have enjoyed pumpkin butter from farms stands, and wanted to make your own, but thought it might be too difficult; guess again!
These step-by-step directions will make it so simple, anyone can make better pumpkin butter and at a much lower cost.

Now, with a crockpot, it's easy!

A side benefit is that your house will smell wonderful while it is cooking - much better than potpourri!

Ingredients

8 cups canned pumpkin
4 cups sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
6 tablespoons of lemon juice

Directions

Add the lemon juice to the pumpkin and spices.
Set the crock pot on low or medium heat.
Cover it loosely or use a large pot splatter-guard. It will spatter as it boils slowly, so I also cover nearby surfaces with towels. You don't want to seal it tightly because you want the steam to escape so it can reduce in volume and thicken.
Leave it to cook for 6 - 8 hours. How long depends on the size and power of your crock pot, and how thick you like it, If you want to stir it occasionally, that's fine but not necessary.

Spoon hot pumpkin mixture into sterilized, very hot, pint or half pint jars , filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

This is like eating Pumpkin Pie on toast….

***Prepared this way, the jars have a shelf life of 6 months in the fridge. Note that it should NOT be stored on the shelf, unrefrigerated!!