Fall Pumpkin Apple Butter Crockpot Recipes

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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

CROCKPOT APPLE PUMPKIN BUTTER RECIPE - (4.2/5)



Crockpot Apple Pumpkin Butter Recipe - (4.2/5) image

Provided by KeeleyMcGuireBlog

Number Of Ingredients 7

5 Medium Apples (I use Fuji Apples but Granny Smiths are good too)
1 Can (15oz) of Pumpkin Puree (Like Libby's Pure Pumpkin - do NOT use Pumpkin Pie Filling)
1/4 Cup of Brown Sugar *see note in post
1 Tablespoon of Ground Cinnamon
2 Teaspoon of Pumpkin Pie Spice Seasoning
1/2 Teaspoon of All Spice Seasoning
1 Teaspoon of Vanilla

Steps:

  • Peel, core, and chop apples into small pieces. Spray slow cooker pot with cooking spray. Put chopped apples into crock pot with all the remaining ingredients. Stir until well combined and the apples are coated. Cook on low for six hours. Stir during the cooking time. If you notice the butter burning on the edges, add up to 1/2 cup of water, but only adding 1/4 cup at a time, as needed. Smooth the butter out with a potato masher, but if you want it completely smooth, you can run it through a blender or just let it cook down longer than 6 hrs.

FALL PUMPKIN APPLE BUTTER CROCKPOT



Fall Pumpkin Apple Butter Crockpot image

Easy recipe for a fruity spread on toast or waffles. Keeps in the fridge for quite a long time (if any is leftover!).

Provided by Viclynn

Categories     Breakfast

Time 5h10m

Yield 5 cups, 24 serving(s)

Number Of Ingredients 8

2 (15 ounce) cans pumpkin
2 cups granny smith apples, peeled and shredded
2 cups sugar free apple juice
1 cup brown sugar, firmly packed
2 teaspoons cinnamon, ground
1 teaspoon ginger, ground
1/2 teaspoon clove, ground
1/4 teaspoon salt

Steps:

  • Line crockpot with disposabel crockpot liner (optional). Mix all ingredients in 4-5 quart crockpot. Cook on high for 5 hours, stirring well every two hours. Allow to cool, then store in a covered container in the refrigerator for up to two months.
  • Serve on toast, English Muffins, pancakes or waffles.

Nutrition Facts : Calories 59.8, Fat 0.1, Sodium 29.1, Carbohydrate 15.3, Fiber 0.6, Sugar 12.6, Protein 0.4

PUMPKIN APPLE BUTTER



Pumpkin Apple Butter image

I found this on my MSN homepage. It has a recipe section. I think it's a Libby recipe. It caught my attention because, first of all, I love pumpkin. But I had wanted to try to make apple butter, but didn't find any that didn't make a vat of it. I don't want to make that much, afraid it might be too much for us to eat. Hope you enjoy this. It's really easy and quite tasty.

Provided by Jamia Motsinger

Categories     Spreads

Time 1h5m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 5

1 (15 ounce) can pumpkin
1 cup chopped apple
1 cup 100% apple juice
1/2 cup brown sugar, packed
3/4 teaspoon pumpkin pie spice

Steps:

  • Combine all ingredients in a heavy saucepan.
  • Bring to a boil.
  • Reduce heat to low.
  • Cook, stirring occasionally for 1-1/2 hours.
  • Store in airtight container in fridge for up to 2 months.
  • Great on bread, biscuits, waffles and pancakes.

Nutrition Facts : Calories 44.5, Fat 0.1, Sodium 3.5, Carbohydrate 11.4, Fiber 0.3, Sugar 9.5, Protein 0.3

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