Easy Pumpkin Apple Butter (Gluten-Free, Vegan)

Ingredients

• 4 cups chopped green apples (I used Granny Smith for brighter flavor)
• 3 cups peeled and cubed pumpkin
• 1/2 cup light brown sugar
• 1/2 cup dark muscovado sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 tablespoon maple syrup

Instructions

1. 1

   Combine Ingredients in Slow Cooker: Place apples and pumpkin in a 4-quart slow cooker. Add brown sugar, muscovado sugar, lemon juice, apple cider vinegar, ground cinnamon, ground ginger, ground cloves, allspice, ground nutmeg and salt.

2. 2

   Cook: Stir to combine. Cook on high for 4 hours.

3. 3

   Stir and Cook Some More: Stir, then continue cooking for another 1 hour, until excess liquid has evaporated.

4. 4

   Blend Until Smooth: Once the mixture has reduced and thickened (minimum 5 hours total), blend until smooth using an immersion blender. Make sure to let the steam escape while blending, and that you don’t seal the blender lid completely right away.

5. 5

   Stir in Maple Syrup & Let Cool: Stir in the maple syrup after blending. Let cool.

6. 6

   Transfer to Jars: Divide the pumpkin apple butter into jars, and store or freeze as preferred.