SLOW COOKER PUMPKIN BUTTER

INGREDIENTS: 1 15 oz. can Pumpkin 1 cup sugar 1 cup brown sugar 1 tsp Cinnamon 1/4 tsp Nutmeg 1/2 tsp Ginger 1/8 tsp Ground cloves 4 1/2 Pint sized canning jars and lids

INSTRUCTIONS: 1.) Combine all ingredients in a slow cooker and mix well. 2.) Cover and cook on high for 3 hours - stirring occasionally to prevent scorching. 3.) Fill jars 3/4 of the way full and secure canning lids. 4.) Place jars in a pot with a shallow boiling water bath for 40 minutes (or 20 minutes in a pressure canner with 10 lbs of pressure).

ENJOY!!!😄