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
1tinunsweetened pumpkin puree or 425g/ 2 cups fresh pumpkin, peeled, de-seeded and cubed
10medium-sized apples sweeter varieties work best here rather than tart
1/2 cup (100g) light brown sugar
1/4 cup(85ml) pure maple syrup
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!