PUMPKIN APPLE BUTTER

Steps:

• 1. Place 8 oz canning jars into canning rack. Submerge in water and bring to simmer. This will prevent them from breaking when you pour in hot liquid. Put lids in small saucepan of water, and simmer. Do not boil either. 2. Cut Arkansas Black Apples into 1-inch (2.5 cm) pieces. Cut Granny Smith apples into smaller dice. Cut pumpkin into 1-inch pieces. 3. Combine apples, pumpkin and cider in a very large stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until mixture is reduced by half. Add a pat of butter to decrease the instance of annoying foam, which has to be skimmed off the surface of the jelly later. 4. Stir in sugar, ground cinnamon, ground cloves and allspice, along with the lemon juice. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. There should still be some tender apple and pumpkin chunks remaining. Remove from heat. 5. Ladle into jars and can as you normally do. http://www.epicurious.com/articlesguides/holidays/summercooking/canning