Apple Pumpkin Butter

Follow our step-by-step guide on how to make Apple Pumpkin Butter.

1. Step 1

   Begin by peeling, coring, and chopping the McIntosh apples, setting the apple chunks aside while keeping the peels and cores for later use.

2. Step 2

   In a saucepan, combine the reserved peels and cores with 2 cups of apple cider.

3. Step 3

   Bring this mixture to a boil, then lower the heat, cover, and let it simmer gently for 30 minutes, allowing the flavors to meld beautifully.

4. Step 4

   In a separate large non-aluminum saucepan, mix the chopped apples, sugar, the remaining apple cider, and a cinnamon stick.

5. Step 5

   Bring this delightful concoction to a boil, then reduce the heat and cover, simmering while stirring occasionally until the apples soften and break down, which should take about 20 to 40 minutes.

6. Step 6

   Once the peel and core mixture has simmered, strain it through a food mill or sieve over a bowl to catch the juice, discarding the solids.

7. Step 7

   Add this precious juice to the softened apples, return the mixture to a boil, then reduce the heat and simmer uncovered, stirring occasionally until it thickens, which will take around 40 to 60 minutes.

8. Step 8

   Don’t forget to remove and discard the cinnamon stick before stirring in the pumpkin for that extra autumnal flavor.

9. Step 9

   Preheat your oven to 300°F (150°C) and pour the apple-pumpkin mixture into a large, shallow roasting pan.

10. Step 10

    Place the pan in the oven, leaving the door slightly ajar, and bake while stirring every 15 minutes until the mixture reaches a spreadable consistency, which should take about 1 to 1.

11. Step 11

    5 hours.

12. Step 12

    While the mixture bakes, inspect 6 half-pint jars for any cracks or rust on the rings, discarding any that are defective.

13. Step 13

    Immerse the jars in simmering water to sterilize them until the apple-pumpkin butter is ready.

14. Step 14

    Wash the new lids and rings in warm, soapy water to ensure they are clean.

15. Step 15

    Once the butter is ready, spoon it into the sterilized jars, leaving a half-inch of headspace at the top.

16. Step 16

    Wipe the rims and threads clean, then place hot lids on top and screw on the bands firmly.

17. Step 17

    Prepare a large stockpot by placing a rack at the bottom and filling it halfway with water.

18. Step 18

    Bring the water to a boil and carefully lower the jars into the pot, ensuring they are spaced at least 2 inches apart.

19. Step 19

    Add more boiling water to cover the jars by at least an inch, bring to a rolling boil, cover, and process for 5 minutes.

20. Step 20

    After processing, remove the jars from the stockpot and let them rest several inches apart for 12 to 24 hours.

21. Step 21

    Press the center of each lid to check for a proper seal; it should not move up or down.

22. Step 22

    Finally, remove the rings for storage and keep the jars in a cool, dark place, ready to enjoy the rich flavors of your homemade apple-pumpkin butter.