If you are lucky enough to have your own apple tree, or have a generous friend with one, you probably have a glut of apples every autumn. I have an apple tree of indeterminate variety that starts producing about August/September. I usually try to make a few batches of the Toffee Apple Pie Filling for the freezer, and I have enough, some Apple Chips.

Another freezer favourite to make from my apples is Apple Butter. As I was peeling the apples I remembered that I had half a squash in the fridge leftover from dinner. So in it went. You can use any variety of squash, and of course, you could leave the squash out altogether if you prefer.

I don’t know why it is called Apple Butter in truth, but I suspect it may be something to do with those of a far healthier disposition than I use apple puree or apple butter as a fat substitute in some baking recipes. Apple butter has far more uses than that though; spread it on your toast (especially cinnamon toast), top your ice cream, yoghurt, porridge or pancakes, serve with cheese or sausages, use in cakes, muffins, or even biscuits. Honestly, make yourself a big batch and portion, as it freezes well, and you will find loads of uses for it. You can even just eat it with a spoon. Not that I would ever do such a thing. Nope, not me. 

You can use windfall apples for this, as long as no beasties have been at them. It is ok if they are a little bruised. Large mushy areas should be cut off while you are peeling, but small bruising is absolutely fine. As for quantity, this recipe is a largish batch, and fits perfectly in my large slow cooker (though you can do this in a Dutch Oven). If you have less apples, it is fairly easy to scale down. Just use 75g of sugar, 25ml of juice, and half a lemon per 500g of apples. 

Finally, let’s talk spices. You can leave these out altogether too, depending what you want to use it for. I use 3 tsp in the recipe as you can mix and match this with spices of your choice. Like cinnamon? Then go all in. Don’t like cinnamon? Then use a mixture of nutmeg, ginger, clove (though use this sparingly), and allspice.

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PUMPKIN APPLE BUTTER

A thick sweet spread flavoured with pumpkin, apple and autumnal spices

COURSE: Jams and Spreads

Keyword: pumpkin

AUTHOR: www.mutherfudger.co.uk

INGREDIENTS

• 2 kg Apples peeled, cored & chopped
• 450 grams Squash diced, or pumpkin puree
• 150 grams Caster Sugar
• 150 grams Light Brown Sugar
• 100 ml Apple Juice
• Juice of 2 Lemons
• 3 teaspoons Spices any spice, or a mixture
• 1 teaspoon Vanilla Extract
• 1 teaspoon Salt

INSTRUCTIONS

1. Place the chopped apples and pumpkin into a large dutch oven or lidded pot, or alternatively, use a slow cooker

2. Add the lemon juice, sugar, salt, vanilla, spices and the apple juice

3. Give everything a good stir, and sit over a low heat and simmer. Check frequently, and add more juice if needed. If using a slow cooker, put on LOW for 10 hrs

4. Your apple should be almost disintegrated, and a darker, caramel colour. Blend with an immersion blender until desired smoothness

5. Put immediately into warmed sterilised glass jars, and seal with tight lids

RECIPE NOTES

Storage: If put in jars hot, with a tight lid, and kept out of direct sunlight in a cool place, they should last for years. It may continue to darken, but as long as the seal is still intact, it will be good. However, you can store the jars in the fridge if you are nervous. Eat within a week once opened. Alternatively, place into food saver tubs and freeze - defrost in the tub, then stir well before use.