In a crock pot thoroughly combine all ingredients, cover and set crock pot on low. Cook for 5 hours stirring occasionally. Pumpkin butter is done when it sticks to a spoon turned upside down. Spoon pumpkin butter into canning jars and water bath if storing on shelf or place in fridge for up to one week or freezer for up to 6 months.
i quadrupled the recipe to allow for maximum canning.
Use raw unseasoned pumpkin
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: Servings|
|Calories from Fat: 4 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2mg||0 %|
|Potassium 152.9mg||4 %|
|Total Carbohydrate 149.1g||44 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 144.5g|
|Protein 0.5g||1 %|
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Calories per serving: 576
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