A thick sweet spread flavoured with pumpkin, apple and autumnal spices
Place the chopped apples and pumpkin into a large dutch oven or lidded pot, or alternatively, use a slow cooker
Add the lemon juice, sugar, salt, vanilla, spices and the apple juice
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
Your apple should be almost disintegrated, and a darker, caramel colour. Blend with an immersion blender until desired smoothness
Put immediately into warmed sterilised glass jars, and seal with tight lids
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.
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