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apple-pumpkin-butter recipe

Date:    Wed, 27 Oct 93 13:32:00 EDT
 From:    "Penny Ward"                                (UNCPEW@UNCMVS.OIT.UNC.EDU
    Makes 5 1/2 cups; keeps in the refrigerator 1 month
 1 can (29 ounces) solid-pack pumpkin
 2 cups apple juice
 1 cup unsweetened applesauce
 1 cup packed brown sugar
 1 tsp. ground cinnamon
 1/2 tsp. ground ginger
 1/8 tsp. ground cloves
 Put all ingredients in a heavy 2-quart saucepan.  Simmer, uncovered, 1
 1/2 to 2 hours, stirring occasionally, until as thick as pudding.
 Scrape into jars, cool, cover and refrigerate.
 kwvegan vegan