Apple Pumpkin Butter Canning Recipes

Steps:

• 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.

Steps:

• Peel, core, and chop apples; set apple chunks aside, reserving peels and cores. Combine peels, cores, and 2 cups apple cider in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Meanwhile, combine chopped apples, sugar, remaining cider, and cinnamon stick in a large, non-aluminum saucepan and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until apples begin to fall apart, 20 to 40 minutes.
• Press peel-core mixture through a food mill or sieve placed over a bowl to catch juice. Reserve juice and discard peels and cores. Add juice to cooked apples in the saucepan and return mixture to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until thick, 40 to 60 minutes. Remove and discard cinnamon stick. Stir in pumpkin.
• Preheat the oven to 300 degrees F (150 degrees C).
• Pour apple-pumpkin mixture into a large, shallow roasting pan.
• Place roasting pan into the preheated oven, leaving door slightly ajar. Bake, stirring every 15 minutes, until thick enough to spread, 1 to 1 1/2 hours.
• Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple-pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.
• Spoon apple-pumpkin butter into sterilized jars leaving 1/2-inch head space. Wipe rims and threads clean; top with hot lids and screw bands on firmly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Steps:

• Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
• Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
• Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
• Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

Steps:

• Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
• Transfer to sterile containers and chill in the refrigerator until serving.