What Makes This Pumpkin Butter So Special?
This pumpkin butter is like no other.
Not because it’s made in a slow cooker overnight making it super low maintenance. Nah.
Not because of the pretty autumn-leaf labels. Nope.(But you CAN download these for free…just scroll down to the bottom of this post to get the PDF for either 2-inch or 2.5 inch round canning lid labels.)
It’s the secret ingredient,…
Yup, that’s right. It doesn’t seem like it would be a good idea but it turned out ah-maze-ing!
And it happened all by accident. (Doesn’t every great recipe come about with a touch of serendipity?)
Well, in this case, I needed to thin out the pumpkin and where usually apple juice is used, I substituted pure mango puree. Here is how it all came to be:
- 3 cups pumpkin puree or canned pumpkin
- 1/2 cup maple syrup
- 1/2 cup white sugar
- 1 cup brown sugar
- 3/4 cup mango puree or 100% pure mango juice
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
Add all the ingredients to a slow cooker, stir to combine, and set on low overnight (8 hours). Ladle mixture into clean canning jars and allow to cool. Store in the fridge for 1 week or in the freezer for 6 months. Serve over ice cream or yogurt, or spread on toast.
Don’t forget to add some personalized labels. You can download the ones used in this project here:
They are in editable PDF form so you can type the label or print it off blank and hand-write whatever you like.
There are plenty more designs to choose from is those aren’t your style.
If you haven’t yet seen them all, I have TONS of free printables and various freebies here on Garden Therapy. Please print out a quote for your wall, a seed packet to give as a gift, or a calendar for your desktop. Just my little way of thanking you for being you!