Apple Pear Butter Recipes

APPLE-PEAR BUTTER

Steps:

• Combine apples, pears, and apple juice in a saucepan over low heat. Cook, stirring occasionally, until apples and pears are soft, about 1 1/2 hours.
• Stir in honey, cinnamon, and vanilla extract. Cook over low heat for 2 hours more, stirring occasionally.
• Remove from heat; mash fruit with potato masher. Allow to cool completely, at least 20 minutes. Transfer to a blender and blend until smooth. Return to the saucepan over low heat; cook, uncovered, stirring often, until thickened, about 30 minutes.

APPLE-PEAR BUTTER

Steps:

• Place the apples, pears, and apple cider in a large heavy pot. Bring to a simmer over medium heat.
• Cover and continue cooking 20 to 30 minutes, or until the fruit is well softened.
• Place about half of the fruit mixture in a blender. Purée until smooth. Pour into a medium bowl. Repeat with the remaining fruit mixture.*
• Return the fruit mixture to the pot. Bring the mixture to a simmer.
• Stir in the sugar, lemon juice, cinnamon, nutmeg, cloves, and allspice. Continue to simmer for 1 to 2 hours, or until the mixture thickens and turns deep brown. Stir frequently.
• Cool to room temperature. Then, transfer to airtight container(s) and refrigerate for up to 3 weeks.

APPLE-PEAR BUTTER

Steps:

• In an 8- to 10-qt. heavy pot or Dutch oven combine apples, pears, and cider. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally. Press apple mixture through a food mill or sieve. (You should have 7 1/2 to 8 cups.) Return pulp to pot; discard skins.
• Stir in sugar, lemon juice, and cinnamon. Bring to boiling; reduce heat. Cook, uncovered, over very low heat 1 1/2 to 1 3/4 hours or until thick enough that mixture mounds on a spoon, stirring often.
• Place pot of apple butter in a sink filled with ice water; stir to cool. Ladle into clean wide-mouth half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Store in refrigerator up to 2 weeks or freeze up to 6 months. Apple butter may darken slightly on freezing. Makes 5 to 6 half-pints.

CHEF

Steps:

• 1 Quarter the fruit (do not peel) and core. Dice into large chunks. Place the fruit and apple cider in a heavy saucepan. Bring to a boil, reduce the heat to medium-low and simmer, stirring frequently, for 30 to 40 minutes, or until fruit is very soft when pierced with a knife. 2 Remove the pan from heat; add brown sugar, spices and lemon juice and stir to blend. 3 Puree mixture until very smooth in food processor fitted with a steel blade. 4 Return the mixture to the saucepan; simmer over low heat, stirring frequently, for 15 to 30 minutes, or until thickened to desired consistency. 5 Cool. Pour into jars, cover tightly and refrigerate for up to 30 days.

SLOW COOKED SPICY APPLE-PEAR BUTTER

Steps:

• 1. Peel, core and slice apples and pears thin.
• 2. In a medium bowl, combine sugars, cinnamon, nutmeg, cloves and salt; whisk to combine.
• 3. Place about 1/4 of the apples and pears in the crock pot, sprinkle 1/4 of the sugar mixture over the fruit in slow cooker; toss to combine. Begin layering the rest of the fruit and sprinkle with remaining sugar mixture until cooker is full. NOTE: Fill the crock pot up plus some extra. The fruit will cook down.
• 4. Cook on low setting for 10 hours; stirring occassionally. Mixture will thicken and become dark as it cooks.
• 5. After 10 hours; stir in the vanilla. Use and immersion blender to puree the fruit until smooth. Continue cooking on low another 2 hours uncovered.
• 6. Ladle hot apple-pear butter into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars clean with clean damp cloth, cover with hot sterilized lids, and screw bands on.
• 7. Allow jars to rest undisturbed on countertop for six hours or overnight.Check lids to ensure they sealed.
• 8. Apple butter will keep for up to one year in a cool, dark place.

APPLE PEAR BUTTER (SLOW COOKER RECIPE)

Steps:

• Add the pear and apple chunks to a blender, along with the apple cider and the apple cider vinegar.
• Blend the fruits with the liquids until smooth and no chunks remain, about 1 minute.
• Pour the contents of the blender into a slow cooker. Add the brown sugar, ground cinnamon, ground ginger, kosher salt, and vanilla extract to the puree. Stir the spices and sugar, and vanilla into the apple pear mixture to combine.
• Cover the slow cooker and set the temperature to high. Leave the cover of the slow cooker askew to allow steam to escape from the apple pear butter as it cooks.
• Cook the apple pear butter for 8-12 hours, stirring the apple pear butter once every hour.
• Once the apple pear butter is done, transfer it into clean mason jars or storage containers. If you do this while the apple pear butter is piping hot, the heat from it will help vacuum seal the lids on the jars.
• Store in the fridge for up to one month.Use it as a spread, topping, or mixed into your favorite recipes.

PEAR BUTTER RECIPE

Steps:

• Place pears, sugar, all spice and nutmeg into slow cooker and mix. Turn on high and cook for 4 -5 hours, until pear pieces are very soft. Once cooked, cool enough to mix with immersion blender, or pour into regular blender. Blend to desired texture. Add vanilla and lemon juice. Mix thoroughly. Pour into jars to store in fridge or freezer.

SLOW-COOKER PEAR AND APPLE BUTTER

Steps:

• Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches, if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
• Remove cinnamon stick and reserve. Transfer mixture to processor (in batches, if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.

AUTUMN APPLE-PEAR CHUTNEY

Steps:

• Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
• Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
• Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.