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Apple Pumpkin Butter Recipe

This delightful Apple Pumpkin Butter recipe, originally from a 1996 Family Circle magazine, is perfect for gifting or enjoying yourself! Imagine the warm, spiced aroma of apples and pumpkin simmering to perfection. This versatile recipe can be canned for long-term storage (up to 6 months!), frozen, or refrigerated (up to 1 month). It's the perfect addition to your holiday baking, or a delightful treat all year round! Get ready to impress with this easy-to-follow recipe – a delicious fall flavor explosion in every spoonful.

Prep Time 30 mins
Cook Time 120 mins
Calories 312.5 kcal
Protein 1g
Rating 5.0 (4 Reviews)
Apple Pumpkin Butter 90

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apple Pumpkin Butter

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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.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

289g

Fat

0g

Carbs

27g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit Easy Apples Technique Water Bath 4 Hours Or Less