You asked for pumpkin butter and I figured: why not! But over the years, I’ve found that I like the texture of pumpkin butter better when it’s mixed with apples.
If you thought the apple butter I made a few weeks ago was the end all be all, just you wait! Pumpkin apple butter is just as easy, made all in a slow cooker, with amazing spiced flavor.
Ingredients:
• 8 cups chopped apples
• 6 cups peeled and cubed squash or pumpkin (I use kabocha squash)
• 2 cups brown sugar
• 2 tbsp lemon juice
• 2 tsp cinnamon
• 3 tsp ground ginger
• ½ tsp allspice
• ½ tsp ground nutmeg
• 1 tsp salt
Instructions:
Pour all apples and squash into a 7-quart slow cooker.
Add sugar, lemon juice, cinnamon, ground ginger, allspice, and salt. Stir to incorporate everything.
Turn slow cooker on high for 8 hours.
After the 8 hours, stir and continue to cook until the excess liquid has cooked off, about 2-4 hours.
After the liquid has reduced and the butter has cooked at least 12 hours blend in a high-powered blender. Be sure to let the steam release while blending
Let cool. Freeze or can the mixture
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