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Apple - Pumpkin Butter

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“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 Nutrition


  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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