Pumpkin Apple Butter Recipe

Stovetop Pumpkin Apple Butter The Happier …

WEBSep 18, 2014 · Instructions. Combine all ingredients in a small saucepan and heat over medium heat until it comes to a boil. Reduce heat to low …

Rating: 5/5(4)
1. Combine all ingredients in a small saucepan and heat over medium heat until it comes to a boil.
2. Reduce heat to low and simmer for 30 minutes.
3. Allow mixture to cool 15 minutes.
4. Place mixture in a food processor and blend until smooth.

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Pumpkin Apple Butter (3 ways) Garlic & Zest

WEBOct 5, 2020 · Add the ingredients to the slow cooker and stir to combine. Turn the slow cooker onto low and cook for 6-8 hours or until the apples …

Rating: 4.3/5(6)
1. Add the ingredients to the Instant Pot and stir. Turn on the pressure to high and cook for 12 minutes. Let the pressure naturally fall in the pressure cooker.
2. Add the ingredients to a large pot or Dutch oven and stir to combine. Bring to a boil. Reduce heat to a simmer and cook for 20-30 minutes, or until the apples are soft and falling apart, stirring regularly every 5-10 minutes or so.
3. Add the ingredients to the slow cooker and stir to combine. Turn the slow cooker onto low and cook for 6-8 hours or until the apples are falling apart and very soft, stirring occasinally.
4. Use an immersion blender to puree the apples and pumpkin mixture until smooth. (If you don't have an immersion blender, you can pulse the fruit mixture in a food processor or blender).

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Easy Pumpkin Butter Recipe (Freezer Friendly!) Vanilla …

WEBMar 13, 2024 · First, whisk together pumpkin puree, brown sugar, apple juice, maple syrup, pumpkin pie spice, vanilla, and sea salt. Set heat to …

Rating: 5/5(10)
1. In a medium sauce pot with lid, whisk together the pumpkin puree, brown sugar, apple juice, maple syrup, cinnamon, cloves, nutmeg, ginger, vanilla and sea salt. Set heat to medium and stir occasionally.
2. When the pumpkin butter begins to sputter and spit, put the lid on the pot, turn the burner to low and cook for about 30-40 minutes, stirring occasionally. The pumpkin butter will turn a darker color and begin to thicken the longer it cooks. I find canned pumpkin puree to be dryer than homemade pumpkin pure. The more moisture the puree has the longer it will need to cook.
3. Remove from heat and stir in the lemon juice.
4. Place in covered container or jars. Refrigerate for up to two weeks or freeze for up to six months. The pumpkin butter will continue to thicken as it cools.

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ApplePumpkin Butter Recipe

WEBJun 19, 2020 · Preheat the oven to 300 degrees F (150 degrees C). Pour apple-pumpkin mixture into a large, shallow roasting pan. Place …

1. 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.
2. 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.
3. 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.
4. Preheat the oven to 300 degrees F (150 degrees C).

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