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baby shower favors: “mommy’s little pumpkin butter”

February 4, 2012

My good friend Rachel had a baby!  An adorable little girl who arrived quickly and almost right on schedule, bless her little heart.  We did things a little differently this time around and celebrated after her arrival, but it was no less exciting (we got to see the baby right away – instant gratification!) and mom got to enjoy a little relaxation time with the girls while daddy baby-sat 🙂  It was held at the Presidio Social Club in San Francisco and I was in charge of favors and wanted to make something instead of buying them – can’t remember how I decided on pumpkin butter (it was Winter and I have a thing for pumpkin butter) but I did, and after finding some mason jars on sale on Amazon, it was decided.  The shower turned out beautifully, the favors looked great on the table and the food was fabulous!  Here are a few pics of the event and the Pumpkin Butter recipe and instructions are below!

“Mommy’s Little Pumpkin Butter” Slow Cooker Recipe & Instructions:

Original Recipe Yield 10 – 1/2 pint jars

 Ingredients
  • 2 (29 ounce) can pumpkin puree
  • 1 1/2 cups apple juice
  • 4 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 1/2 cups white sugar
  • 6 teaspoons ground cinnamon
  • 3 teaspoons ground nutmeg

Directions

  1. Combine pumpkin, apple juice, spices, and sugar in a large slow cooker; stir well.  Set the crock pot on low or medium heat. Cover it loosely or use a large pot splatter-guard. It will spatter as it boils slowly, so I also cover nearby surfaces with towels.  You don’t want to seal it tightly because you want the steam to escape so it can reduce in volume and thicken.  Leave it to cook for 6 – 8 hours.   How long depends on the size and power of your crockpot, and how thick you like it.  If you want to stir it occasionally, that’s fine but not necessary.
  2. Once it’s done, transfer to your mason jars (I used these) seal them up and put in the refrigerator – as they cool, the warm air inside condenses and seals them up so the little button the top of the mason jar lays flat.  Also, I’m not a professional canner or anything, but apparently you need to store these in the refrigerator – they won’t keep in the pantry like other preserves.
  3. Decorate any way you’d like!  I used twine and kraft paper tags with instructions and put a little custom label I had made on the top for the shower, but the possiblities are endless.  These would also make wonderful holiday gifts for friends and neighbors, or a hostess gift for Thanksgiving.
PS: This is a low-sugar recipe – the original I had called for 3 cups, which just seemed ridiculous to me, so I halved it and never missed it – it was great.  If you like things on the sweeter side, feel free to add a bit more in the sugar and spice department!
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