5pounds McIntosh or other quick cooking applespeeled, quartered and cored
115 ounce canpumpkin pureenot pumpkin pie filling
1cup pure maple syrup
1/2teaspoon ground nutmeg
FOR THE INSTANT POT
Add the ingredients to the Instant Pot and stir. Turn on the pressure to high and cook for 12 minutes. Let the pressure naturally fall in the pressure cooker.
FOR THE STOVETOP:
Add the ingredients to a large pot or Dutch oven and stir to combine. Bring to a boil. Reduce heat to a simmer and cook for 20-30 minutes, or until the apples are soft and falling apart, stirring regularly every 5-10 minutes or so.
FOR THE SLOW COOKER:
Add the ingredients to the slow cooker and stir to combine. Turn the slow cooker onto low and cook for 6-8 hours or until the apples are falling apart and very soft, stirring occasinally.
PUREE THE PUMPKIN APPLE BUTTER:
Use an immersion blender to puree the apples and pumpkin mixture until smooth. (If you don't have an immersion blender, you can pulse the fruit mixture in a food processor or blender).
CONCENTRATING THE FLAVORS:
IN THE INSTANT POT:
Turn the instant pot to the saute function. Cook, stirring the apple pumpkin butter frequently so it doesn't scorch, until most of the liquid in the apple pumpkin mixture has evaporated and the pumpkin butter has thickened. You can tell if it's thick enough by quickly drawing a wooden spoon along the bottom of the IP so that the pot is visible and the butter doesn't automatically fill in the gap. This can take 15-20 minutes.
ON THE STOVETOP:
This is my preferred method because I'm not crazy about the "saute" function on the IP (I hate the way the cooking vessel spins inside the pressure cooker)-- and I have better control on my stovetop. Transfer the pumpkin apple puree to a large pot or dutch oven and add the maple syrup and the remaining bourbon. Stir to combine.
Bring the fruit purée to a moderate simmer, then turn the simmer to low and place the lid partway on the pot so that steam can escape. Simmer until the pumpkin butter thickens and most of the liquid has evaporated, stirring occasionally. You can tell when its done by dragging a wooden spoon quickly across the bottom of the pan, so that it leaves a streak where the pan is visible and doesn't immediately fill back in. About 15 to 20 minutes.
IN THE SLOW COOKER:
Turn the slow cooker to high and cook, stirring regularly until most of the liquid has evaporated and the apple pumpkin spread is thick and concentrated. You can tell when its done by dragging a wooden spoon quicky across the bottom of the slow cooker, so that it leaves a bare streak on the bottom of the slow cooker. It should take a few seconds for the fruit to slide back into the streak to fill the void.
Cool to room temperature and transfer to airtight containers with a tight fitting lid. Refrigerate. I like using glass jars with screw on lids. Pumpkin apple butter will last for up to 3 weeks in the refrigerator or can be frozen in small batches for up to 3 months. Do not freeze in glass jars, only in plastic containers.
Serve over toast, biscuits and muffins.
Makes about 3-4 cups of pumpkin apple butter. Each serving is about 2-3 tablespoons.