Pumpkin Butter
Prep time: 
Fermentation time: 
Total time: 
Yield: 1 quart/liter
  • 30 oz. (850g) pumpkin puree, fresh or canned
  • 3 oz. (85g) brown sugar
  • 4.5 oz (128g) raw cane sugar
  • ½ cup (200ml) mature kombucha, or apple juice or apple cider
  • ½ tsp. (3ml) sea salt
  • 2 cinnamon sticks (3" each)
  • 1 Tbsp. (15ml) vanilla extract, optional
  1. Combine all ingredients except for vanilla extract into a slow cooker and stir well.
  2. Slow cook for 8 hours on low, stirring occasionally. If you use fresh pureed pumpkins, note that it may be more watery than the canned stuff, so you may need to cook a bit longer. Look for a thick consistency, thicker than applesauce, but not quite to a jam thickness.
  3. Let cool, then stir in vanilla extract.
  4. Add to jars. Refrigerate or freeze (if freezing in glass, leave at least 1 inch (2.5 cm) head space to allow for expansion.
  5. Lasts in refrigerator up to 2 weeks.
Recipe by Fermenters Club at https://fermentersclub.com/pumpkin-butter/