Apple, Pear, and Pumpkin BUTTER'S...

Apple Butter
Ingredients:
4 pounds Granny Smith or Macintosh apples, peeled, cored and quartered (or Pear butter can be made with this recipe.
1 cup water
1 cup apple cider
brown sugar to taste
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice (OR: Apple Pie SpiceS is so expensive if you can even find it now. I had to make my own to use in recipes such as this one. (It is just one part cinnamon, ½ part nutmeg and ¼ part allspice) Combine and store in dark tight container.)
Grated rind (zest) and juice of 2 lemons (Vanilla could be added)
Directions:
Cook apples, or pears in the liquid until soft. Pass through a food mill or push through a fine mesh stainless steel strainer and note how many cups you are getting. You do this so you can determine how much sugar you may/may not need. Add up to 1/2 cup brown sugar for each cup of puree – usually less. Pear less because they sweeter.
I like to mash pear butter down with a potato masher and pick out the peels... or at least save a cup or two to add to the pot. http://earthsorganicnews.blogspot.com/2010/01/apple-or-pear-butter.html
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Pumpkin Butter
Ingredients:
1 pound pie pumpkin, peeled and cubed or 1 (15-ounce) can pumpkin (not pie mix)
1/2 cup water
1/2 to 1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
or skip all the above spices and add pumpkin spice.
Directions:
Place pumpkin and water in a saucepan. Bring to a boil, reduce heat to low and simmer until the pumpkin has broken down. Strain through a strainer or food mill. If using canned pumpkin, omit this step and pick up below. Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods.

Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn’t run off a spoon when turned upside down.

Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn’t run off a spoon when turned upside down.

Stove top: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.

Oven: Heat oven to 250°. Place sweetened pulp in a heat-proof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.
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To make your own pumpkin pie spice, combine these seasonings in a container and store out of direct sunlight.
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Pumpkin Pie Spice:
3 t. cinnamon
1 t. allspice
1 t. cloves
1 t. nutmeg

Tasty Tips for Using Pumpkin Pie Spice:
1. Shake the spice blend in a cup of hot chocolate or coffee.
2. Stir a pinch into a pot of freshly brewed tea or a steaming crock of hot apple cider or spiced tea.
3. Add a pinch of pumpkin pie spice when cooking oatmeal.
4. When making your own dinner rolls or loaf of bread, add 1 teaspoon of pumpkin pie spice to the dough ingredients for a festive flair of autumn flavor.
5. Add a teaspoon to bread pudding recipes, pumpkin pie, pumpkin or banana bread muffins, cinnamon rolls, coffee cake or pancake batter, and fruit cobblers instead of the cinnamon called for in the recipe.
6. Use as a substitute for cinnamon in any recipe, such as French toast or cookies.

Pumpkin Pie Spice Honey Butter Recipe

Tastes great on yeast rolls, pumpkin muffins, bagels or pancakes

Allow ¼ lb. butter to soften slightly at room temperature. Place in a mixing bowl and add ¼ t. pumpkin pie spice and ¼ c. honey. Blend together with a mixer. Add additional honey, until you reach desired sweetness.

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