slow-cooker pumpkin butter

This is the easiest way to make pumpkin butter.
Just let your slow cooker do all the work.

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INGREDIENTS

• 15 ounce can solid can pumpkin
• 1 cup apple juice
• 1 teaspoon brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cloves

DIRECTIONS:
    Set crockpot on low setting.
    Thoroughly combine the ingredients in the crock pot. Cover  and cook for
    about five hours, stirring occasionally, until pumpkin butter is thick enough
    to stick to a spoon turned upside down.

    Spoon pumpkin butter into a jar and cool completely in the refrigerator 
    before using.

    Pumpkin butter will keep in the refrigerator for up to one week or in the
​    freezer for up to six months.