Chabear01 shared this recipe over at Recipeza’ar, based on a recipe she found in the November 1996 issue of Family Circle magazine. I didn’t change it much; I don’t put the peels through a food mill because straining the cider through a fine sieve is less work. The taste is the essence of autumn, the jam a beautiful orange-gold in the jar. It does take a lot of cooking time, but the payoff is worth it. Enjoy!
(Roasted) Apple-Pumpkin Butter
3 lbs McIntosh apples
2 ½ cups apple cider
1 ½ cups brown sugar
1 cinnamon stick about 5 inches long, or 1 ½ teaspoon ground cinnamon
1 ¾ cups solid-pack canned pumpkin
- Peel and core apples. Save the peels and cores in a saucepan.
- Add 2 cups of the apple cider to the apple peels and cores in the saucepan.
- Bring to a boil over high heat; once the cider boils, reduce the heat to low. Cover the pan and simmer the peels in the cider for 30 minutes.
- While the peels simmer, combine the apples, brown sugar, cinnamon stick (or ground cinnamon) and the rest of the cider in a 4-6 qt. saucepan.
- Bring to a boil over medium heat. Once the apples are boiling, reduce the heat to low, cover and simmer, stirring occasionally, for 30-40 minutes or until the apples begin to fall apart.
- Drain the cider from the apple peels and add it to the cooking apples.
- Keep stirring, uncovered, 45-60 minutes or until the apple mixture is thick.
- Remove the cinnamon stick and discard. Stir in the pumpkin.
- Heat the oven to 300 degrees. Pour the apple-pumpkin mixture into a 9 x 13 or larger shallow roasting pan. With oven door slightly ajar, roast the apple-pumpkin puree, stirring every 15 minutes, for 1 to 1 1/2 hours, or until it’s thick enough to spread.
- Spoon into sterilized 1 cup canning jars, leaving 1/2 inch headspace and wiping the jar rims clean.
- Top with hot lids and bands, and process in boiling water according to USDA directions for hot water bath canning: 5 minutes.
- Cool jars completely on wire rack; store them in a cool, dark place for up to 6 months.
Makes 6-8 one-cup jars.