Prep 1 hr
Cook 1 hr
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.
- 3 lbs mcintosh 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
- 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.
- 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.
- 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.
- 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.
- 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.
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
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!
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!