Crockpot Pumpkin Butter

• 4 cups pumpkin purée (fresh homemade purée) from a 3 to 4 lb pumpkin or approximately (2) 15oz cans

• 1 cup raw honey or maple syrup 

• 1/2 cup apple juice or apple cider 

• 1 teaspoon vanilla extract (optional) 

• 2 teaspoons fresh lemon juice 

• 1 tablespoon ground cinnamon 

• 1 teaspoon ground nutmeg 

• 1 teaspoon ground ginger 

• 1/4 teaspoon ground cloves 

• 1/4 teaspoon ground allspice 

• a generous pinch of sea salt 

Add all of the ingredients to your slow cooker. Stir very well to combine. Cook on low for approximately 6 hours, or until thick (this time may vary based on your slow cooker). You may have to stir it several times throughout the cooking process if it sticks. You don’t want it to burn. Every slow cooker is a bit different in how strong it is. In the end, if it hasn’t thickened as much as you could like, take the lid off and let it cook a bit longer and it will reduce further. Add it to your jars or other air-tight containers and allow it to cool, then store in the refrigerator. You can freeze it but the USDA doesn’t recommend canning this!