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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 half pints 296g Recipe makes 6 half pints) The following items or measurements are not included below: apple cider |
||
| Calories 312 | ||
| Calories from Fat 3 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2mg | 0% | |
| Potassium 342mg | 9% | |
| Total Carbohydrate 81.5g | 27% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 72.4g | ||
| Protein 0.9g | 1% | |
Apple - Pumpkin Butter
By: Chabear01
Aug 31, 2009
Found this recipe in November 1996 Family Circle. Will be making this up this year to include in some Christmas Baskets for our teachers at the local school. I like this recipe because it can be canned or frozen and will last up to six months that way, or can be refrigerated and will last up to a month. Needless to say, I will be canning mine for the gift baskets, but am hoping to make enough so that I can keep some for myself in the fridge.
6 half pints
Ingredients
- 3 lbs macintosh apples (or apple of your liking)
- 2 1/2 cups apple cider
- 1 1/2 cups sugar
- 1 cinnamon stick (about 5 inches)
- 1 3/4 cups pumpkin, solid pack
Directions
1
Peel and core apples; reserve peels and cores. Combine peels, cores and 2 cups cider in saucepan. Bring to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes. Press mixture through food mill or sieve, to extract juice. Reserve juice; discard peels and cores.2
Meanwhile, combine apples with sugar, cinnamon stick and remaining 1/2 cup cider in large nonaluminum saucepan. Bring to boiling over medium heat. Reduce heat to low; cover and simmer, stirring occasionally, for 20 to 40 minutes or until apples begin to fall apart.3
Add reserved juice to apples, bring to boil. Reduce heat; simmer uncovered, stirring occasionally, 45 to 60 minutes or until thick. Discard cinnamon stick. Stir in pumpkin.4
Heat oven to 300 degrees. Pour mixture into large, shallow roasting pan. With oven door slightly ajar, bake, stirring every 15 minutes, for 1 to 1 1/2 hours, or until thick enough to spread.5
Spoon into sterilized 1/2 pint canning jars, leaving 1/2 inch headspace. Wipe rims and threads clean. Top with hot lids; screw bands on firmly. Process in boiling water bath 5 minutes ( or adjust time for altitude). Remove to wire rack to cool completely. Store in cool, dark place up to 6 months.
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- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Technique > Canning > Water Bath
Featured Reviews for This Recipe
From: OldItalian47
On Oct 20, 2009
I made this Apple-Pumpkin Butter last week to use up the rest of the apples and pie pumpkins from the garden, I had been craving apple butter but thought I would give this ago since it is something different for people to try, I LOVE IT..Not only is it really yummy but the spice doesn't overwelm the product you taste the apples and the pumpkin, I ran mine through a food mill because I like the smooth texture, and I doubled the batch, and added another half cup of brown sugar for more depth in flavor, I got 18 half pint jars from that..I will make this every year from now on..Thanks
From: KITTENCAL
On Oct 15, 2009
I made this as a test run for the holidays to give as gifts, I had to add in a little more sugar, will make again for sure, this was made for the Pink event, thanks Char!
From: GingerlyJ
On Oct 6, 2009
I love both apple and pumpkin butters and make both often.. I wish I had thought of combining them. Great with my Boston brown bread at teatime!
From: Jade #3
On Sep 25, 2009
I made this one day last week and all of my jars sealed, but I did manage to taste it as it was cooking. I doubled the batch but only used 2 cups of sugar. It is yummy and the house smelled incredible as it was cooking for 24 hours. It was like I had a pumpkin pie and an apple pie in the oven...yum. I forgot to say that I did it in the crock pot, that is why it took so long. Also, I used Gala apples which cooked up nicely.
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