Crock Pot Spiced Apple Pumpkin Butter

Crock Pot Spiced Apple Pumpkin Butter

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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 Stacy Makes Cents 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.

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, on Twitter, or on Facebook.

*This post is linked at Think Pink Sunday at Flamingo Toes.


Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her three children, Annie (June 2009), Andy (August 2012) and Eli (September 2014). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Youtube, Pinterest and more to keep up with her daily antics.

  • Amber

    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!! :)

    • Stacy

      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! :-)

      • http://www.halleethehomemaker.com Hallee the Homemaker

        I don’t know the answer to this, so please research it.

        You can’t water bath can pumpkin butter. When cooked down, winter squash flesh is too dense, and the interior of the butter may not reach 240 degrees – the temperature needed to kill the botulism spores.

        Also, winter squash is a low-acid vegetable – an incredibly friendly environment to botulism.

        Whether the presence of apples changes that or not is something I don’t know. But, I would err on the side of caution and freeze instead of canning.

        Hallee

      • http://www.halleethehomemaker.com Hallee the Homemaker

        I can apple butter as well — which is why I wonder if it will make canning this with the pumpkin okay. If it was just pumpkin, I would emphatically say you could NIT can it. But, with the apple included, I don’t know. That’s why anyone who wanted to should either research it thoroughly or just freeze it.

        • Stacy

          Well, as long as I’ve been canning with my mom, neither she OR I knew this. Thanks Hallee! Here is a great explanation: http://www.pumpkinpatchesandmore.org/pumpkinprecautions.php
          We’ve always frozen our pumpkin, and now I guess I know why. Ha! :-) I’ll reflect the recipe to note this link.

    • Stacy

      Amber, someone noted in the comments that this mixture might not be safe to can…..while you CAN can apple butter, you cannot can pumpkin. It’s unsure if canning the two together is safe. Here is a GREAT explanation of why you cannot can pumpkin: http://www.pumpkinpatchesandmore.org/pumpkinprecautions.php

      • http://day2dayjoys.blogspot.com Rachel @ day2day joys

        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!

        • Stacy

          None of us knew! :-) I love adding to my store of knowledge.

  • Nicole

    We eat peanut butter and fruit butter sandwiches instead of using jelly. SO yummy!

    • Stacy

      We do that too sometimes and you’re right…..yummy!

    • http://day2dayjoys.blogspot.com Rachel @ day2day joys

      That’s a great Nicole! We often do that too!

  • http://www.thehumbledhomemaker.com Erin@TheHumbledHomemaker

    Oh my goodness, Rachel, this sounds sooooooo yummy!! I can almost taste it! GREAT post! (And thanks for linking to my applesauce, too!) :)

    • Stacy

      I know, right? It’s making me slobber all over my computer.

  • http://day2dayjoys.blogspot.com Rachel @ day2day joys

    I’m glad you like it Erin! The smell in the house is amazing too!

  • http://www.ThankfullyThrifty.com Thankfully Thrifty

    YUM!!!! I need to try this!

    • Stacy

      Me too!

    • http://day2dayjoys.blogspot.com Rachel @ day2day joys

      Hope you like it!

  • http://quickeasycheaphealthy.com Anne @ Quick and Easy Cheap and Healthy

    I’ve never tried pumpkin butter, with or without apple. I will have to try this next year! (pumpkins are all gone around here for now)

    • Stacy

      I know….I’m totally making this next year!

  • Debi

    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!

    • Stacy

      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.

  • http://www.stacymakescents.com/fix-and-forget-friday-spiced-apple-pumpkin-butter Natasha

    How long can it safely be stored in a refrigerator? A freezer?

    • http://www.day2dayjoys.com Rachel @ day2day joys

      Natasha, I don’t know the exact answer but for fridge I’d say as long as you would normally keep a jam, maybe a month or so?? Sorry, not an expert in this area :) In freezer for months!