Crock Pot Apple Pumpkin Butter
16 hours 20 mins
Serves 4 pints
5 lb apples (about a dozen), cored and chopped into ½-inch dice OR peeled and chopped to avoid blending later
¼ cup apple juice
1 cup maple sugar (or natural cane sugar), divided
2 Tablespoons cinnamon, divided
15 oz can pureed pumpkin
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
juice of 1 lemon (1/2 teaspoon)
Place the apples in the slow cooker along with apple juice, ½ cup maple sugar, and 1 teaspoon cinnamon. Cook on low for 8 hours until apples are extremely soft (you have apple sauce at this point)
If you did not peel your apples, place cooled apples into your food processor and process until smooth (in two batches). If you did peel your apples, then just mix well in the bowl of your Crock Pot to eliminate chunks At this point the apples can be stored in the fridge for up to a few days.
When ready to turn the applesauce into apple-pumpkin butter, put the applesauce back into the Crock Pot with the rest of your ingredients. Stir with a wooden spoon until well incorporated and mixed together.
Cook on high for 4-8 hours, stirring occasionally, until the butter is dark brown and reduced by about a quarter. At this point, taste the butter and if you feel that it needs to be a little sweeter, add up to ¼ cup more sugar until desired sweetness is achieved.
Transfer Apple-Pumpkin Butter to pint size glass jars and store in either fridge or freezer. Apple-Pumpkin Butter can store in the fridge for up to 4 weeks, OR in the freezer for up to 6 months (don’t want it to get freezer stale).