Categories: jelly-jam-preserves-conserve

Ingredients

• 3 lbs. McIntosh apples
• 2 1/2 cups apple cider
• 1 1/2 cups sugar
• 1 cinnamon stick (about 5 inches)
• 1 3/4 cups solid-pack pumpkin

Directions

1. Peel and core apples; reserve peels and cores. Combine peels, cores and 2 cups cider in saucepan. Bring to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes. Press mixture through food mill or sieve, to extract juice. Reserve juices; discard peels and cores.
2. Meanwhile, combine apples with sugar, cinnamon stick and remaining 1/2 cup cider in large nonaluminum saucepan. Bring to boiling over medium heat. Reduce heat to low; cover and simmer, stirring occasionally. for 20 to 40 minutes or until apples begin to fall apart.
3. Add reserved juice to apples. Bring to boil. Reduce heat; simmer, uncovered, stirring occasionally, 45 to 60 minutes or until thick. Discard cinnamon stick. Stir in pumpkin.
4. Heat oven to 300 degrees. Pour mixture into large, shallow roasting pan. With oven door slightly ajar, bake, stirring every 15 minutes, for 1 to 1 1/2 hours or until thick enough to spread.
5. Spoon into sterilized 1/2-pint canning jars, leaving 1/2 inch headspace. Wipe rims and threads clean. Top with hot lids; screw bands on firmly. Process in boiling water bath 5 minutes. Remove to wire rack to cool completely. Store in cool, dark place up to 6 months.

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