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Crock Pot Spiced Apple Pumpkin Butter

Today we have a guest post from my friend Rachel who blogs over at Day2Day Joys. Thanks Rachel! 

I am so glad to be posting here at Humorous Homemaking today! I’ll let you in on a little secret… Before Stacy and I actually “knew” each other, we went to the same college but never met one another. While in college we both fell in love and went on about our lives. We became mothers and have both made a switch to a more natural lifestyle when it comes to health and food. She has commented on my blog and I have commented on hers on numerous occasions. I was flipping through our college bi-annual magazine a few months ago and found her name in the back in the “where are they now” section. I about fell out of my chair! The same Stacy that I had been corresponding with in blog comments, was someone I who I attended college with, there’s no telling but we may have been in a class together. It’s amazing how God works things out, isn’t it?

 

Anyhow, today I have for you a Spiced Apple Pumpkin Butter to go along with this Christmas season. This is actually a fix it & forget it recipe that you can actually forget and stir every couple hours. I love pumpkin and pumpkin is actually a super-food so anything I can add it into makes me happy.

I am keeping one jar for our family and giving the rest as Christmas gifts to all of my husband’s Aunts. If you want a traditional apple butter recipe check out Stacy’s here. You can also make your own apple sauce in the crock-pot. You can also check out some other homemade Christmas gift ideas here. Wishing you a Merry Christmas this year!
What do you like to top with fruit butter?
*Please note it is NOT safe to can this mixture. It should be stored in the refrigerator or freezer. See this post about canning pumpkin for an explanation.

Spiced Apple Pumpkin Butter

  • 6 medium organic apples
  • 28 ounce can pumpkin puree (2 1/2 cups)
  • 1/4 cup sucanat
  • 4 tbs honey
  • 1 tbs vanilla
  • 2 tbs cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp sea salt
  • 1 cup apple cider or juice (used midway)
  1. Gather ingredients needed
  2. Peel and chop apples
  3. Add everything to your crock-pot, place lid on and set temperature to high
  4. Forget about it for 3 hours
  5. By this time your house with be smelling like pumpkin pie. Add in 1 cup of apple cider and stir contents. Turn heat to low.
  6. Wait abut 6+ more hours and it will be READY! (every 2 hours stir if you are able, if not it will be fine)
  7. Enjoy and/or give as a gift!

Rachel is a mother to 2 preschoolers and a wife to a chiropractor. Her passions are faith, family and health. She supports her husband in helping to change the way people look at their health and uses her blog as a tool to do that. You can find her writing about her family adventures and inspiring you to make healthier choices for your family and more at day2day joys or on Facebook.

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Comments

  2. So is it safe to do this or not? If so, how do I need to keep it? Do we refrigerate it, can it with a hot bathe, or freeze it? I’m confused…sorry!

    Reply

    • No, it is not safe to can because of the pumpkin. It has to be stored in the fridge or freezer. 🙂 The note is at the very bottom of the post with a link about why you can’t can pumpkin. I’ll move it up so that it’s more visible. 🙂
      It’s safe to make and eat by storing in the fridge, but it’s not safe to can the pumpkin.

      Reply

  8. This may be silliest question ever but…do you have to seal the lids (hot water) or it doesn’t matter for this recipe? I can screw anything up!! 🙂

    Reply

    • Amber, if you’re going to store it in the fridge then no, you don’t have to seal the lids. 🙂 If you want to keep it a room temperature for a long time, you’ll need to process it in a hot water bath canner. Never silly questions around here! 🙂

      Reply

      • Thanks for clearing that up Stacy & Haylee the Homemaker! I just stored mine in the refrigerator and didn’t can them, I guess I should have mentioned that! Sorry ladies!

        Reply
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