Apple-Pumpkin Butter Recipe

There's nothing quite like the taste of fall, and nothing captures the essence of the season more than the flavors of apples and pumpkin. With its warm and comforting aroma, apple-pumpkin butter is a delicious spread that's perfect for toast, pancakes, waffles, or even as a topping for vanilla ice cream. This versatile condiment is the perfect addition to your autumn pantry and is simple to make at home.

Not quite a butter and not quite a jam, apple-pumpkin butter is a thick, smooth ...

Not quite a butter and not quite a jam, apple-pumpkin butter is a thick, smooth spread that combines the sweetness of apples with the earthiness of pumpkin. The combination creates a delightful blend of flavors that are sure to make your tastebuds sing. It's the perfect way to use up any leftover pumpkin puree from your favorite fall recipes, while also making the most of the abundant apple harvest.

One of the best things about making your own apple-pumpkin butter is that you can control the amount of sugar and spices that go into it. You can make it as sweet and spicy as you like, and tailor it to your own taste preferences. Plus, when you make it at home, you can be certain that it's made with all-natural ingredients and none of the additives or preservatives often found in store-bought versions.

Another reason to love apple-pumpkin butter is its versatility. Not only is it a great spread for breakfast, but it can also be used in baking as a filling for cakes, muffins, and pastries. It can even be stirred into oatmeal or yogurt for a flavorful boost. And if you're looking for new ways to use up that jar of apple-pumpkin butter, it can be used as a glaze for roasted meats or as a flavoring for homemade salad dressings.

Whether you're a seasoned pro in the kitchen or just starting out, making your own apple-pumpkin butter is a rewarding and delicious endeavor. So go ahead, embrace the flavors of fall and whip up a batch of this delectable spread to enjoy throughout the season. With its rich, comforting flavors, apple-pumpkin butter is sure to become a staple in your autumn kitchen.

3 pounds McIntosh apples
2 ½ cups apple cider, divided
1 ½ cups sugar
5 inches cinnamon stick
1 ¾ cups canned solid-pack pumpkin

Information

Prep Time: 1 hr
Cook Time: 2 hrs 30 mins
Additional Time: 1 day
Total Time: 1 day 3 hrs 30 mins
Servings: 12
Yield: 12 servings

Peel, core, and chop apples; set apple chunks aside, reserving peels and cores. Combine peels, cores, and 2 cups apple cider in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Meanwhile, combine chopped apples, sugar, remaining cider, and cinnamon stick in a large, non-aluminum saucepan and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until apples begin to fall apart, 20 to 40 minutes.

Press peel-core mixture through a food mill or sieve placed over a bowl to catch juice. Reserve juice and discard peels and cores. Add juice to cooked apples in the saucepan and return mixture to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until thick, 40 to 60 minutes. Remove and discard cinnamon stick. Stir in pumpkin.

Preheat the oven to 300 degrees F (150 degrees C).

Pour apple-pumpkin mixture into a large, shallow roasting pan.

Place roasting pan into the preheated oven, leaving door slightly ajar. Bake, stirring every 15 minutes, until thick enough to spread, 1 to 1 1/2 hours.

Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple-pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.

Spoon apple-pumpkin butter into sterilized jars leaving 1/2-inch head space. Wipe rims and threads clean; top with hot lids and screw bands on firmly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition

197 cal.

Total Fat: 0g
Saturated Fat: 0g
Sodium: 93mg
Total Carbohydrate: 51g
Dietary Fiber: 4g
Total Sugars: 44g
Protein: 1g
Vitamin C: 7mg
Calcium: 21mg
Iron: 1mg
Potassium: 197mg

How to Make Apple-Pumpkin Butter - A Step-by-Step Guide

Ingredients

Information

Nutrition

197 cal.

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