Apple & Pumpkin Butters

By Central PA Live

Published 10/10 2013 05:43PM

Updated 10/14 2013 05:51PM

Local Taste of Home Field Editor Teena Petrus is back in the kitchen. This time she’s whipping up some Apple & Pumpkin Butters perfect for this time of year! 

Apple Butter:


    6 to 7 pounds tart Apples, unpeeled and quartered
    3 cups water
    3-1/2 cups sugar
    1 teaspoon ground cinnamon
    1 cinnamon stick (3 inches)


    In a 6- to 8-qt. heavy kettle, bring apples and water to a boil.
    Reduce heat and simmer until apples are tender. Press cooked apples
    through a colander or food mill. Discard peels.

    Return pureed apples to the kettle. Stir in the remaining
    ingredients. Simmer, uncovered, stirring frequently, until the
    consistency is very thick and the color is dark brown, about 8
    hours. Freeze in containers. Yield: 4-6 cups.

Nutrition Facts:tablespoons equals 135 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 35 g carbohydrate, 2 g fiber, trace protein.
© Taste of Home 2013

Pumpkin Butter


    1 cup canned pumpkin
    1/2 cup honey
    1/4 cup molasses
    1 tablespoon lemon juice
    3/4 teaspoon ground Tone's® Ground Cinnamon
    English muffins, split and toasted


    In a small saucepan, combine the first five ingredients. Bring to a
    boil, stirring frequently. Reduce heat; simmer, uncovered, for 15
    minutes or until thickened.

    Refrigerate for at least 1 hour. Serve on English muffins. Yield:
    1-1/4 cups.

Nutrition Facts:-Added by System Aug 07--> 1 serving (2 tablespoons) equals 79 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 21 g carbohydrate, trace fiber, trace protein.
© Taste of Home 2013

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