|Recipe Name:||Apple Pumpkin Butter #1||Submitted by:||Administrator|
|Number of Servings:||1|
3 Pound(s) Apples, Mcintosh
2 1/2 Cup(s) Apple cider
1 1/2 Cup(s) Sugar
1 Cinnamon Stick, About 5"
1 3/4 Cup(s) Pumpkin, Solid-Pack
Peel and core apples; reserve peels and cores. Combine peels, cores
and 2 cups cider in a saucepan. Bring to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes. Press mixture through
food mill or sieve, to extract juice. Reserve juice; discard peels and
cores. Meanwhile, combine apples with sugar, cinnamon stick and
remaining 1/2 cup cider in large nonaluminum saucepan. Bring to
boiling over medium eat. Reduce heat to low; cover and simmer,
stirring occasionally, for 20 to 40 minutes or until apples begin to
fall apart. Add reserved juice to apples. Bring to boil. Reduce heat;
simmer, uncovered, stirring occasionally, 45 to 60 minutes or until
thick. Discard cinnamon stick. Stir in pumpkin. Heat oven to 300F.
Pour mixture into large, shallow roasting pan. With oven door slightly
ajar, bake, stirring every 15 minutes, for 1 to 1 1/2 hrs, or until
thick enough to spread. Spoon into sterilized 1/2 pint canning jars.
leaving 1/2" headspace. Wipe rims and threads clean. Top with hot
lids; screw bands on firmly. Process in boiling water bath 5 minutes.
Remove to wire rack to cool completely. Store in cook dark place up to
6 months. Cal 25, Fat 0g, Carb 6g, Pro 0g, Sod 0mg Exchanges: 4/5
fruit Recipe by: Family Circle, 11/2/96, pg 121 Posted to EAT-LF
Digest by Reggie Dwork <email@example.com> on Oct 18, 1999, converted
by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 10
Total Fat: 1.1g