In the fall it ALL begins with apples which ultimately leads to applesauce! Once you have the applesauce THEN you can begin the butters.
HOMEMADE APPLE SAUCE
5 large Apples (I like Pink Lady, Honey Crisp or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water (I often use orange juice instead)
- In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
- Wash, core, peel and chop apples.
- Add water to sauce pan and stir in sugar until dissolved.
- Add cinnamon and mix well.
- Add apples and cook over medium heat until until apples are tender and mush easily.
- Mush to desired consistency.
- Remove from heat.
- Cool and chill.
- Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.
PUMPKIN APPLE BUTTER
2 cans (15 ounce each) LIBBY’S solid-pack pumpkin
4 cups apple cider
2 cups applesauce (recipe above)
2 cups packed brown sugar
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground gloves
1 cup golden raisins
- Combine everything except the raisins in a large dutch oven until well blended.
- Simmer uncovered for 2 hours, stirring periodically until thickened. Add raisins at the 1 1/2 hour mark.
- Ladle into sterilized jars.
- Water bath for 15 minutes.
- Cool jars and make sure seals are secure.
PUMPKIN BUTTER
2 cans (15 ounce each) LIBBY’S solid-pack pumpkin
1 cup apple juice
1/2 cup QUALITY honey
1/2 cup packed brown sugar
1 tablespoon QUALITY cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon FRESH ground nutmeg
1/8 teaspoon ground allspice
1/4 cup golden raisins
-
- Combine everything except the raisins in a large dutch oven until well blended.
- Bring to a simmer over medium heat.
- Reduce heat to low and simmer uncovered , stirring periodically until thickened ans spreadable (about 20 minutes).
- Ladle into sterilized jars.
- Water bath for 15 minutes.
- Cool jars and make sure seals are secure.