Best 4 Apple Pumpkin Butter Canning Recipes

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Indulge in a taste of fall's harvest with our exquisite Apple Pumpkin Butter Canning recipes. This collection offers a delightful array of homemade preserves, each capturing the essence of autumn's bounty. From the classic Apple Pumpkin Butter, a perfect spread for toast, muffins, and pancakes, to the unique Apple Pumpkin Butter with Ginger, adding a zesty kick to your culinary creations, these recipes are sure to tantalize your taste buds. Explore the savory Apple Pumpkin Butter with Bacon, a delectable addition to sandwiches and charcuterie boards, and the sweet and tangy Apple Pumpkin Butter with Cranberries, perfect for glazing roasted chicken or pork. Discover the versatility of Apple Pumpkin Butter in our recipe for Apple Pumpkin Butter BBQ Sauce, adding a touch of fall flavor to your grilled favorites. Elevate your holiday baking with our Apple Pumpkin Butter Pie filling, a delicious twist on a classic dessert. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making them irresistible accompaniments to your meals and treats. Embrace the warmth and comfort of fall with our Apple Pumpkin Butter Canning recipes, a celebration of the season's harvest.

Let's cook with our recipes!

APPLE-PUMPKIN BUTTER



Apple-Pumpkin Butter image

This yummy, thick apple spread has a slight hint of autumn spice from the pumpkin.

Provided by Melinda Steele StCyr

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT3h30m

Yield 12

Number Of Ingredients 5

3 pounds McIntosh apples
2 ½ cups apple cider, divided
1 ½ cups sugar
5 inches cinnamon stick
1 ¾ cups canned solid-pack pumpkin

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.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 50.8 g, Fat 0.3 g, Fiber 4 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 93 mg, Sugar 43.9 g

PUMPKIN APPLE BUTTER



Pumpkin Apple Butter image

A few years ago, I decided to try my hand at canning. This first recipe I tried was such a success that I've been canning like crazy ever since! You'll love the truly autumn flavor of this apple butter.

Provided by Taste of Home

Time 2h5m

Yield 5 half-pints.

Number Of Ingredients 7

1 can (29 ounces) solid-pack pumpkin
2 cups apple cider
1 cup applesauce
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • In a large saucepan or Dutch oven, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened. Pour into freezer containers. Refrigerate up to 1 month or freeze.

Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.

APPLE PUMPKIN BUTTER - CANNING RECIPE



Apple Pumpkin Butter - Canning Recipe image

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.

Provided by Robin Spires

Categories     Other Appetizers

Time 2h15m

Number Of Ingredients 7

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

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.

OLD FASHIONED PUMPKIN BUTTER



Old Fashioned Pumpkin Butter image

If you want to contribute something homemade and amazing to a holiday gathering, this simple pumpkin butter is the answer! Imagine the best pumpkin pie filling you've ever had, and then imagine it being 10 times better with a deeper, more intense pumpkin flavor, just the right amount of sweetness, and just the right amount of spices to make things interesting. Spread on buttered toast.

Provided by Chef John

Categories     Fruit Butters

Time 10h30m

Yield 40

Number Of Ingredients 12

2 (15 ounce) cans pure pumpkin puree
¾ cup white sugar
¼ cup pure maple syrup
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1 pinch ground cloves
1 pinch kosher salt
1 pinch cayenne pepper
1 cup apple juice
1 tablespoon apple cider vinegar
1 tablespoon cold unsalted butter

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.

Nutrition Facts : Calories 32.8 calories, Carbohydrate 7.6 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 61.8 mg, Sugar 6.3 g

Tips:

  • Choose firm, ripe apples and pumpkins for the best flavor and texture.
  • Peel and core the apples and pumpkins before cooking to save time and make the process easier.
  • Use a large pot or Dutch oven to cook the apple and pumpkin mixture so that it has plenty of room to bubble and thicken.
  • Stir the mixture frequently to prevent it from sticking to the bottom of the pot and burning.
  • Add the spices and sugar to the mixture to taste. You can also add other flavors, such as vanilla extract or cinnamon, if desired.
  • Bring the mixture to a boil, then reduce the heat to low and simmer for at least 1 hour, or until the mixture has thickened and reached the desired consistency.
  • Remove the pot from the heat and let it cool slightly before transferring it to jars for canning.
  • Process the jars in a boiling water bath for the recommended amount of time to seal them properly.

Conclusion:

Apple pumpkin butter is a delicious and versatile condiment that can be enjoyed in many different ways. It can be spread on toast, waffles, or pancakes, used as a filling for pies and tarts, or even stirred into yogurt or oatmeal. It is also a great way to use up extra apples and pumpkins during the fall harvest season. With a little planning and effort, you can easily make your own apple pumpkin butter at home and enjoy it all year long.

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