Apple Pumpkin Butter Recipe

Ingredients for Apple Pumpkin Butter

• Mcintosh Apples
• Apple Cider
• 1 ½ cups granulated sugar
• 1 cinnamon stick
• 1 (15 ounce) can pumpkin puree

How to Make Apple Pumpkin Butter

1. Peel and core 6 medium apples. Reserve peels and cores.
2. Combine the apple peels, cores, and 2 cups apple cider in a saucepan.
3. Bring to a boil over high heat, then reduce heat to low.
4. Cover and simmer for 30 minutes.
5. Press the mixture through a food mill or sieve to extract the juice. Reserve the juice and discard the peels and cores.
6. In a large, non-aluminum saucepan, combine the peeled and cored apples with 1 ½ cups granulated sugar, 1 cinnamon stick, and ½ cup apple cider.
7. Bring to a boil over medium heat, then reduce heat to low.
8. Cover and simmer, stirring occasionally, for 20-40 minutes, or until the apples begin to fall apart.
9. Add the reserved apple juice to the apples and bring to a boil.
10. Reduce heat and simmer uncovered, stirring occasionally, for 45-60 minutes, or until the mixture has thickened.
11. Remove the cinnamon stick and stir in 1 (15 ounce) can pumpkin puree.
12. Preheat oven to 300°F (150°C).
13. Pour the mixture into a large, shallow roasting pan.
14. With the oven door slightly ajar, bake, stirring every 15 minutes, for 1 to 1 ½ hours, or until thick enough to spread easily.
15. Spoon the apple pumpkin butter into sterilized ½-pint canning jars, leaving ½-inch headspace.
16. Wipe the rims and threads of the jars clean.
17. Top with hot lids and screw on bands firmly.
18. Process in a boiling water bath for 5 minutes.
19. Remove jars to a wire rack and let cool completely. Once cool, check seals (they should not flex).
20. Store in a cool, dark place for up to 6 months. Refrigerate for up to 1 month if not canned.