About this recipe:This is a low sugar pumpkin jam made in the slow cooker. Try this spread on toast, scones, or even as a filling for a spiced autumn cake!
200g caster sugar
2 tablespoons ground cinnamon
1 tablespoon ground cloves
1/2 teaspoon ground allspice
1 (2.25kg) fresh pumpkin - seeded, peeled and cut into 5cm cubes
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Method Prep:50min › Cook:8hr10min › Ready in:9hr
Combine the sugar, cinnamon, cloves and allspice in a bowl. Place about 1/4 of the pumpkin into the bottom of a slow cooker, and sprinkle with 1/4 of the sugar mixture; repeat layers 3 more times. Cover the slow cooker, set it on Low, then cook for 8 hours or overnight. Stir once or twice during cooking. When the pumpkin is a dark, golden colour, place an immersion blender into the slow cooker, and blend the pumpkin butter until smooth.
Sterilise the jars and lids in boiling water for at least 5 minutes. Pack the pumpkin butter into the hot, sterilised jars, filling the jars to within 5mm of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist piece of kitchen paper to remove any food residue. Top with lids.
Place a rack in the bottom of a large preserving pan and fill halfway with water. Bring to the boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 5cm space between the jars. Pour in more boiling water if necessary until the water level is at least 2.5cm above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
Remove the jars from the pan and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.