Vanilla Chai Apple Pumpkin Butter
Updated Feb 15, 2021, Published Dec 18, 2013
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Vanilla Chai Apple Pumpkin Butter
Ingredients
- 5 pounds apples, peeled and chopped (see note), tossed with a splash of lemon juice
- 1 24-ounce can pure pumpkin
- ½ cup honey
- ½ cup maple syrup
- 6 tablespoons vanilla extract
- 2 tablespoons ground cardamom
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
Instructions
- Place all ingredients into a large slow cooker.
- Cook on low for at least 12 hours.
- Let cool.
- Blend with either an immersion blender or in batches in a regular blender.
- Pour into jars. (Refrigerate until ready to serve or give – will last 2-3 weeks in an airtight container refrigerated.)
Notes
Note: If you have a high quality blender, you can leave the skins on the apples.
Nutrition
Calories: 151kcalCarbohydrates: 36gSodium: 3mgPotassium: 195mgFiber: 3gSugar: 30gVitamin A: 85IUVitamin C: 6.8mgCalcium: 29mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you water bath can this to make it shelf stable? How long? 15 min?
Hi Heather,
I’m not much of an expert on canning. I usually use butters, jams, etc. within a month of making them. Check out this article on canning that one of our guest writers wrote, it might help. https://glutenfreeandmore.com/blog/2013/10/the-joy-of-canning-for-beginners.html