Sunday, September 13, 2009

Pumpkin Apple Butter Recipe



1 (29 ounce) can solid pack pumpkin
2 cups apple cider
1 cup applesauce1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice (i added this into the original recipe)


   These are the directions that came with the recipe. I used a crock pot instead and it turned out great. I put it in a crock pot with high temperature for about 3.5 hours. Stir occasionally( so it does not burn), when it thickens you know it will be done. I canned and sealed mine in Mason Jars. (I'll put up how to seal & jar later)

Original Directions

 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. 

The final product. Super easy to make, and makes your kitchen smell wonderful!

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