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Apple, Pumpkin & Maple Butter

Course condiment, jam, preserves
Cuisine American
Author Pickle & Rye with Adrienne Katz Kennedy


  • 1 Instant Pot, pressure cooker or slow cooker. You can sub with a heavy bottomed pot over a hob but this will require much more attention whilst cooking.
  • blender or stick blender


  • 1 tin unsweetened pumpkin puree or 425g/ 2 cups fresh pumpkin, peeled, de-seeded and cubed
  • 10 medium-sized apples sweeter varieties work best here rather than tart
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (85ml) pure maple syrup
  • 1/2 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice


  • Peel, deseed and chop apples (and pumpkin if using fresh). Add all ingredients into whatever equipment you choose to use, and mix thoroughly with a wooden spoon until well combined and spices are evenly distributed.
  • If using an Instant Pot, I cooked this using a manual timer and low pressure for 60 minutes before releasing. You can also cook this for up to 12 hours using a slow cooker, or for 3-4 hours on a low heat on a hob with a watchful eye, taking care the sugar doesn’t catch and burn! The texture before blending should feel thicker and more caramelised than when making applesauce, but not burnt.
  • Cool slightly before blending, cooling completely and scooping into 2-3 jam-sized glass jars depending on the size of your apples (each jar is approx 340 ml).
  • Once fully cooled store in the fridge sealed for up to 1 month. Use within 2-3 weeks from opening.


*Note this recipe makes a very healthy-sized batch of apple butter, great for keeping 1 jar and gifting the other(s) to friends!