For a lot of years it was just an apple butter addiction though. It wasn’t until I moved to the south, while I was pregnant with my son, that I discovered pumpkin butter. OhhEmmGeee that was love at first sight errr taste! I found it in a little produce stand on the side of the highway and thought, what the heck, let’s give it a whirl. I took it home, gave it a try, and ate the whole jar in a couple of days (did I mention I was pregnant?)! So I went back the next day and bought 4 more jars!
I seriously do not want to know how much pumpkin butter I consumed during that pregnancy. Don’t ask, don’t tell would be my stand on that subject. However, those days did show me that I needed to learn how to make my own fruit butter. If I was going to consume mass quantities I could at least cut down the expense by making it at home. But, you have to realize something my friends, I was a city girl that had been transplanted to a very verrrrrrrrrrrry small town in the mountains of North Carolina. This girl could barely cook anything beyond boxed Mac and Cheese and Hamburger Helper! But I was determined to learn!
I look back on those days now and laugh. Everything was so new and scary in the kitchen, but I did have that drive to learn. Plus I had no fear. I didn’t know what I didn’t know (did that make sense), so I was blissfully numb. I was game to try anything and proceeded to do so.
That was a big year for me! I learned how to garden, bake, and can my own fruit and veggies. It was a lot of fun!!
This recipe is one that I have used for quite a long time, I just decided to give it a try in the slow cooker. Not only was it nice to be able to walk away while it cooked with no fear of burning, it actually gives you a thicker consistency, which I really really like, AND the huge bonus is it makes your whole house smell amazing!! So I see many more fruit butters being made in my slow cooker in the near future.
Are you a fruit butter lover? What is your favorite flavor?
Slow Cooker Pumpkin Butter
Bobbi’s Kozy Kitchen
Published 11/26/2014
Ingredients
- 1 can (29-ounce) pumpkin puree
- 3/4 cup water
- 1 cup granulated sugar
- 1 1/2 tablespoons molasses
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
Instructions
- Combine all ingredients in slow cooker, mix well.
- Cover and cook on high for 2 hours, stirring once or twice after the first hour to prevent scorching. Remove lid and continue to cook on high for another 2-3 hours or until pumpkin butter has reached desired consistency, stirring occasionally.
- Allow pumpkin butter to cool, then place in jars and refrigerate.
Yield: make approx 2 pints
Prep Time: 00 hrs. 10 mins.
Cook time: 05 hrs. 00 mins.
Total time: 5 hrs. 10 mins.
Tags: slow cooker, pumpkin, canning, preserves
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