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October 22, 2007

Pumpkin Apple Butter

Pumpkin Apple Butter

This is a fall time favorite of mine! The apple sort of fades into the background and sweetens the pumpkins. The combination together is very scrumptious. Try it and see!

What You'll Need:
2 cups of fresh pumpkin puree (Note: If you don't have fresh pumpkin or would rather not bother with it you can use 1 - 15 ounce can of pumpkin instead.)
2 peeled and grated apple (Note: Any type of apple will do. I normally use Fujis or Galas.)
1 cup of unsweetened apple juice
1/2 cup of Natural Dark Brown Molasses sugar (Note: Any type of natural brown sugar will do.)
1 tsp of cinnamon
1/2 tsp of ground cloves
1/2 tsp of nutmeg

In a large pot dump in all ingredients and stir. Bring to a boil and then reduce to a simmer. Cook for 1 1/2 hours stirring from time to time. Apples will break down and mixture will thicken slightly.

You can either can this mixture if you like or you can store it in the fridge. If you do can it it needs to be refrigerated after opened. Once in the fridge it will last 2-3 months.

Serve on toast, biscuits, etc. This recipe can easily be doubled, tripled, etc. Also it's very forgiving so a little more of something or a little less won't matter.

Pumpkin Apple Butter

Notes: You could substitute maple syrup or honey for the brown sugar. Any natural sugar will work.

Posted by Dianne at October 22, 2007 7:56 AM

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Comments

If you can it, how long do you process it for? Looks yummy, and would be a fun Christmas gift to get done early!

Posted by: Leslie at October 22, 2007 11:37 AM

I usually do it 30-40 minutes.

Posted by: Dianne at October 22, 2007 4:38 PM

I was going to make some pumpkin apple butter this week! How fortuitous. ;) I'm hoping I can freeze some of it (there's only two of us). Thoughts? Thanks!

Posted by: Karina at October 23, 2007 11:04 AM

I've never frozen it personally, but I would think it would do fine since I've frozen apples and pumpkin before. :o)

I hope you enjoy it! :o)

Posted by: Dianne at October 23, 2007 11:38 AM

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