Apple Pumpkin Butter - Canning Recipe

Robin Spires

By
@Springrollz

This apple pumpkin butter makes a wonderful gift for your Thanksgiving hostess...or serve it with warm biscuits on Thanksgiving morning to the entire family. This recipe will have you stocking up on canned pumpkin so you have it all year long. Look for unadvertised sales on pumpkin right after Thanksgiving.


Featured Pinch Tips Video

Comments:

Serves:

2 1/2 Pints

Prep:

30 Min

Cook:

1 Hr 45 Min

Method:

Stove Top

Ingredients

5 c
applesauce, storebought or homemade
3 c
plain pumpkin puree, canned is fined
3 c
granulated sugar
1
lemon, juice of
2 Tbsp
cinnamon
1 tsp
nutmeg
1 tsp
ginger

Directions Step-By-Step

1
Combine the applesauce and pumpkin puree in a large pot. Bring to a gentle simmer and then reduce the heat. Cook over low heat for at least 1 hour, stirring every 10 minutes to prevent sticking. If the butter begins to spurt out of the pot, use a splatter shield to keep things neat.
2
After the first hour of cooking, stir the sugar, lemon juice and spices into the butter. Stir and continue to cook over low heat, until the butter is thick and spreadable, about 30 to 45 minutes.
3
When the butter is done, remove it from heat and ladle into freezer-safe jars. Butter can be kept in the freezer for up to 1 year.

About this Recipe

Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Dairy Free, Low Sodium
Other Tags: Quick & Easy, Heirloom