A few years ago, I decided to try my hand at canning. This first recipe I tried was such a success that I've been canning like crazy ever since! You'll love the truly autumn flavor of this apple butter.

Allrecipes Member

Recipe Summary test

prep:
5 mins
cook:
2 hrs
total:
2 hrs 5 mins
Servings:
40
Yield:
40 servings
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

37 calories; protein 0.2g; carbohydrates 9.5g; fat 0.1g; cholesterol 0mg; sodium 52mg. Full Nutrition
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Reviews (34)

Rating: 5 stars
10/18/2007
Just finished making this and it is so delicious! As one reviewer said, make sure your pan is very tall because it really splashes up even on lowest heat. I ended up sitting the lid askew on the pan and it worked fine. Also, just to be helpful regarding the amount...I doubled the recipe and got exactly 13 8oz. Ball plastic freezer jars. This is a really easy recipe..don't be afraid to try it, you won't be disappointed. Thanks, Robbin Read More
(42)
Rating: 5 stars
10/31/2007
Loved it! It tastes like a bite of pumpkin pie without the calories. I canned mine putting it in little jars tied with a bow and gave as fall gifts. Read More
(36)
Rating: 5 stars
12/26/2007
Fantastic!! Served it with my MIL banana bread and it was a great combo. Mixed pumpkin and apple cider and apple sauce (note recipe calls for MORE cider than sauce) in 4Qt crockpot. Mixed spices in separate container before adding to crockpot. Cooked on high for 1 hour (covered). Then set to low and cooked for about 8-9 hours more (covered). STIR FREQUENTLY or it will burn on bottom, especially as it thickens! I used a whisk in the later half to real mix it smooth. If still not thick enough, cook 1 more hour with lid cracked (or with splat guard). Every time I took of lid to stir, I let the steam drip onto counter (towel) rather than back into crockpot. Another special treat: Make "Breakfast Pumpkin Pies". Make little bread bowls with Pillsbury Grands and then fill with the Pumpkin Butter. These are great to substitute instead of pumpkin pie for folks who have milk issues. We have these on Christmas Morning. Read More
(27)
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Rating: 5 stars
02/16/2012
A stunner of a recipe. I used my own homemade slow cooker applesauce and I cut the sugar in half. Very VERY good. Read More
(18)
Rating: 5 stars
11/16/2009
This was delicious. I was surprised how easy it was. I halved the recipe (using 1 small can of pumpkin) and only cooked it for 1 hour. This made just about the right amount that I think I will eat in a month without needing to freeze any. Definitely keep the lid on the pot and just crack it or else it will splatter everywhere. Be careful when taking the lid off so that the apple butter doesn't jump up and burn you. I made whole wheat honey bread for a bread machine from this site, toasted it and topped it with butter and this pumpkin apple butter. A delicious fall treat! Read More
(11)
Rating: 4 stars
09/27/2007
This was so good! It has a wonderful consistency and the apple/pumpkin combination is perfect for breads, waffles, oatmeal, even ice cream. Do be sure to use a tall pan for this as it splatters a lot. I used Sarah's Applesauce (from this site) with Granny Smith apples for this. This would be wonderful to give as gifts around the holidays. Read More
(7)
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Rating: 5 stars
09/22/2007
My kitchen smelled so good this afternoon. It makes me happy to smell pumpkin and apple and cinnamon--it reminds me that fall is here! My only change was in the spices because I don't care for cloves--I added a little ginger instead. Super easy recipe, nice fruity overtones to the pumpkin, can't wait to try it on a biscuit! Thank you, Robbin Runtas! Read More
(4)
Rating: 4 stars
05/20/2010
This is a very good recipe. Made two versions of it over the holidays. Since my husband is a diabetic I substituted the sugar for splenda and was still great. Came out a little lighter that way, too. Read More
(4)
Rating: 4 stars
11/18/2010
I tried this using homemade canned pumpkin and I had to let it cook out a little longer since the fresh pumpkin is I think a bit waterier than store bought. But it turned out delicious! Read More
(3)