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    You are in: Home / Recipes / Apple - Pumpkin Butter Recipe
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    Apple - Pumpkin Butter

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    Chabear01's Note:

    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.

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    Ingredients:

    Yield:

    half pi ...

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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. 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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    Ratings & Reviews:

    • on October 20, 2009

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2009

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Apple - Pumpkin Butter

    Serving Size: 1 (2465 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 312.5
     
    Calories from Fat 3
    12%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2.4 mg
    0%
    Total Carbohydrate 81.4 g
    27%
    Dietary Fiber 5.2 g
    21%
    Sugars 72.4 g
    289%
    Protein 0.8 g
    1%

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