Kelley Epstein of Mountain Mama Cooks is a blogger, personal chef, wife and mother. She lives in Park City, Utah and enjoys her high-altitude living surrounded by the outdoors. Kelley is not only a fantastic chef, but a wonderful, fun-loving person who loves butter and mayonnaise as much as we do.
Your slow cooker gets put to good use on this recipe for Apple-Pumpkin Butter. It is done over two days, first making apple sauce and then cooking pumpkin puree down until it turns into a rich, concentrated butter. I love combining apples and pumpkin as they are quintessential fall ingredients.
I don't peel the apples as that's where so many of the vitamins are, and this makes preparation much quicker and easier. You puree the applesauce so finely and then cook it down again with the pumpkin. I try to use organic apples if I can. The finished Apple-Pumpkin butter is delicious stirred into oatmeal or plain yogurt and equally at home slathered on a piece of zucchini or banana bread.
Photos, post and recipe from Mountain Mama Cooks.
Update (9/16/2013): Hamilton Beach does not recommend this recipe for canning purposes. The National Center for Home Food Preservation talks about canning pumpkin butters on their website. Please refer to this link for more information:http://nchfp.uga.