Alright, this is my last apple butter post for the year, I promise. After posting a recipe for Tart Apple Butter, Sweet Apple Butter, Cranberry Apple Butter, and then a couple of pastries also using apple butter (see Cranberry Apple Butter Danishes and Apple Butter Baked Brie), I can imagine that you may have started to get tired of the words “Apple butter” showing up in your news feed all the time.
Still, this has been my (slight) obsession this year, and I really wanted to try making it with pumpkin… So, I did! And naturally, I had to share it with you. You can’t go making something as lovely as this and not post it on your food blog.
I know the fall season is nearing its end at this point, or perhaps you might consider that it already is – but, if you’re like me, you might have a bunch of the fall’s Pumpkin Puree left in your freezer, and thus, you may be dreaming of ways to use it up.
This recipe is a slightly milder taste than my other apple butter recipes, but the apple, pumpkin, and spices give it a delightful fall smell and taste, and I’ve been thoroughly enjoying eating this on toast in the morning with a cup of good coffee. The colour of it is also perfect, I think – which I always find exciting. Good food is good, but good food that’s pretty, I think, is great. 😉
Scroll down for the recipe!
Pumpkin Apple Butter
Makes 3-4 (8-oz) jars
3 c. Pumpkin Purée
9 c. apples (about 9 medium), washed, peeled, and chopped
1/2 c. lemon juice
1/4 c. apple cider vinegar
1 c. water
2 c. brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
Directions:
(1) Wash, peel, and chop the apples; set aside. Pour the pumpkin purée into a large, heavy bottomed saucepan.
(2) Put the apple pieces, lemon juice, cider vinegar, and water into a food processor or blender, and blend until very smooth. If your machine isn’t large enough, you may have to do this in 2-3 batches, using 1/2 or 1/3 of the liquid with each batch.
(3) Pour the pureed apple mixture over the pumpkin purée, and add the remaining ingredients. Stir to combine.
(4) Bring the mixture to a boil; reduce heat, and simmer for 6-10 hours, or until reduced by about 1/2, and the mixture has thickened and darkened to a rich, orange-tinged, ruddy brown.
(5) Can in jars, or store in sealed containers in the fridge or freezer until use. Use as you would any regular fruit jam or spread.
As usual, I’d love to hear if you make it!
Back soon,
–Naomi
