Thursday, October 23, 2014

Autumn in a Jar

I just canned this:
It might be called Apple Pumpkin Butter by some, but I think the picture sums it up better.

Here is the recipe if you'd like to try it. Beware the smell as it cooks, if drifts everywhere and makes your home smell like a scented candle.

You will need:

  • I used one pretty good sized pie pumpkin, cut it in half, scraped the seeds & strings out, cut it into 2"x4" slices and shredded on my cheese shredder. This worked a lot better than trying to chunk it up. 
  • I added 3 Granny Smith apples, shredded. 
  • 2T vinegar
  • 1/2t salt
  • 1t nutmeg
  • 1T each, cinnamon and ginger
  • 2 cups brown sugar
  • 2 cups water and more if needed. 
Cook until done, adding more water if needed. My yield was 3 pints of very thick butter. 

The smell was divine, the taste was even better. I got the idea to make some from a book I'm reading, it's the Foxfire book detailing the life and interviews with Aunt Arie. She mentioned that they would make pumpkin butter in HUGE quantities and store it in multiple 5 gallon crocks. I find that mind boggling, my little batch was quite a bit of work, but to make gallons is nothing short of amazing. 

Happy Autumn!


  1. Thank you Mrs. G. Can't wait to give it a try! Will have an abundance of pumpkins very shortly. Just purchased the complete set of Fox Fire books. Looking forward to incorporating them into our reading program! You bless me. Thanks for sharing.

  2. Vickie, thanks for taking a moment to comment. I hope you enjoy the recipe as much as we did!

  3. Hello from Finland! Just found your blog and it's very intresting. I'm definitely becoming a regular reader.

    1. Milla, hello to you as well. I'm glad you stopped by!

  4. If you half, seed and roast the pumpkins (or any other winter squash), it is MUCH easier to deal with.

  5. Yup, that's how I generally do for pies and regular squash, but for this I wanted to cook the pumpkin and apples down together to better meld the flavors. :)