adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Apple-Pumpkin Butter
0 Likes
Prep Time:
60 minutes
Cook Time:
150 minutes
Total Time:
1650 minutes
Indulge in spicy autumn apple-pumpkin butter for an instant fall flavor fix.
Ingredients:
  • 3 pounds McIntosh apples
  • 2.5 cups apple cider, divided
  • 1.5 cups sugar
  • 5 inches cinnamon stick
  • 1.75 cups canned solid-pack pumpkin
Instructions:
  • Peel, core, and chop apples, setting aside the apple chunks. In a saucepan, combine the peels, cores, and 2 cups of apple cider. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
  • In a large, non-aluminum saucepan, mix chopped apples, sugar, the rest of the cider, and a cinnamon stick. Bring to a boil, then lower the heat. Cover and simmer, stirring occasionally until the apples start to break down, for 20 to 40 minutes.
  • Pass the peel-core mixture through a food mill or sieve into a bowl to collect the juice. Discard the peels and cores. Pour the juice into the cooked apples in the saucepan, bring it back to a boil, then simmer uncovered, stirring occasionally, until thickened, about 40 to 60 minutes. Remove and discard the cinnamon stick, then stir in the pumpkin.
  • Preheat the oven to 300°F (150°C) to unleash the magic of baking.
  • Transfer the apple-pumpkin mixture into a spacious roasting pan.
  • Pop the roasting pan into the preheated oven with the door slightly ajar. Bake, giving it a stir every 15 minutes, until it's thick enough to spread, about 1 to 1 1/2 hours.
  • Check 6 half-pint jars for cracks and rust on rings, discarding any damaged ones. Keep them in simmering water until apple-pumpkin butter is ready. Clean new lids and rings in warm soapy water.
  • Fill sterilized jars with apple-pumpkin butter, leaving 1/2-inch of space at the top. Clean the rims and threads, then seal with hot lids and screw on tightly.
  • Fill a large stockpot halfway with water and bring it to a boil with the rack positioned at the bottom. Carefully lower jars into the boiling water, making sure they are 2 inches apart, using a holder. Top up with more boiling water until jars are covered by at least 1 inch. Cover the pot, return to a rolling boil, and process for 5 minutes.
  • After cooking, allow the jars to cool in the stockpot with some space between them for 12 to 24 hours. Press the center of each lid to ensure it is sealed properly. Finally, remove the rings and store the jars in a cool, dark place.

Similar Recipes