Pumpkin-Apple Butter

The Compleat Squash by Amy Goldman


2 qr. Applesauce


2 qt. homemade pumpkin puree

Lemon juice


Preheat the oven to 300 degrees.  In a large bowl, combine the applesauce and pumpkin puree until well blended to make a vivid orange sauce.  Fill a roasting pan with the mixture and bake for 6 or more hours, stirring it at least once an hour. 


When the consistency is to your liking, remove the pan from the oven. 


Discard any burned particles and mash the mixture with potato masher to break up any remnants of hard crust.  Add sugar and lemon juice to taste and mix well.  Pumpkin-apple butter will keep in the refrigerator for months and in the freezer for a year or more.