![](https://cdn.statically.io/img/www.allrecipes.com/thmb/y1sHwROZxpkkF98f9RfrZpi5Gvc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/467643-4ebba3a2d9ad4af7912ae5b3e1efd0e4.jpg)
Ingredients
-
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
Directions
-
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 (per serving)
197 | Calories |
0g | Fat |
51g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 197 | |
% Daily Value * | |
Total Fat 0g | 0% |
Saturated Fat 0g | 1% |
Sodium 93mg | 4% |
Total Carbohydrate 51g | 18% |
Dietary Fiber 4g | 14% |
Total Sugars 44g | |
Protein 1g | 1% |
Vitamin C 7mg | 7% |
Calcium 21mg | 2% |
Iron 1mg | 4% |
Potassium 197mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.