Slow Cooker Pear And Apple Butter Recipes

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APPLE BUTTER FOR THE SLOW COOKER



Apple Butter for the Slow Cooker image

Slow cooker apple butter. Friends have told me it is THE BEST ever! We name ours 'Panther Butter' for our local high school football team!

Provided by Carrie Whitney Milburn

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 4h20m

Yield 112

Number Of Ingredients 6

12 apples - peeled, cored, and cut into small cubes
2 cups brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon salt
¼ teaspoon ground cloves

Steps:

  • Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
  • Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
  • Puree apple mixture with an immersion blender until smooth.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 22.8 calories, Carbohydrate 5.9 g, Fiber 0.4 g, Sodium 6.5 mg, Sugar 5.3 g

APPLE-PEAR BUTTER



Apple-Pear Butter image

This fruit butter is not too sweet and is a family favorite. Store in an airtight container or can. This is a great holiday present. I cover the lid with a pretty piece of cloth and add a handmade ornament for the top. Everyone loves this and always asks for more.

Provided by idunasappl

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 4h30m

Yield 24

Number Of Ingredients 6

3 large apples - peeled, cored, and sliced
3 Bartlett pears - peeled, cored, and sliced
1 cup apple juice
¼ cup honey
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 42.4 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 1 mg, Sugar 8.8 g

SLOW COOKED SPICY APPLE-PEAR BUTTER



Slow Cooked Spicy Apple-Pear Butter image

This recipe is percisely why I love my slow cooker! Experiment with a variety of apples and pears. Add extra sugar if fruit is tart and use less if fruit is sweet. Super easy to make and super good! Hope you enjoy!

Provided by Diane Atherton

Categories     Other Sauces

Time 11h30m

Number Of Ingredients 8

6 to 8 lb apples and pears, peeled, cored and sliced (i used a variety of apples and pears)
2 1/2 c sugar (reduce amount for a tarter taste)
1 c light brown sugar, lightly packed
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 Tbsp pure vanilla extract, optional

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)



Apple Pear Butter (Slow Cooker Recipe) image

Begin this recipe early in the day. Alternate cooking method instructions are located in the notes section.

Provided by Marta Rivera

Categories     Breakfast     Brunch     Miscellany

Time 8h10m

Number Of Ingredients 9

3 pounds (6 or 1 1/2 kilograms) apples ((Gala and Honeycrisp), roughly chopped)
1 pound (3 or 660 grams) pears ((Bartlett, Comice, or Anjou), stems removed and roughly chopped)
1/2 cup (125 milliliters apple cider
1/2 cup (125 milliliters) apple cider vinegar
1/2 cup, packed (120 grams) dark brown sugar
1 teaspoon (3 grams) ground cinnamon
1/2 tsp (1 gram) ground ginger
1/4 teaspoon (1 gram) kosher salt
1 tsp vanilla extract

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.

Nutrition Facts : Calories 48 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving

SLOW-COOKER PEAR AND APPLE BUTTER



Slow-Cooker Pear and Apple Butter image

Place this spread in decorative jars for gifts, but save some for yourself -- it's great on toast or pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 6 cups

Number Of Ingredients 5

2 1/2 pounds Bartlett or Anjou pears (about 5)
2 1/2 pounds McIntosh or Gala apples (about 5)
1 cup packed dark-brown sugar
1/2 teaspoon coarse salt
1 cinnamon stick

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.

Nutrition Facts : Calories 43 g, Fiber 1 g

THE VERY BEST SLOW COOKER APPLE BUTTER RECIPE



The Very Best Slow Cooker Apple Butter Recipe image

slow cooker apple butter recipes are perfect for fall

Provided by Kellie

Categories     Dessert

Time 4h10m

Number Of Ingredients 5

5 pounds apples (peeled, cored and chopped)
1/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Steps:

  • Place all ingredients in the bottom of a slow cooker or crock pot and stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 6-8 hours.
  • Transfer the apple mixture to a blender and puree until smooth.
  • Transfer the apple butter to an airtight container and store in the refrigerator for up to 3 weeks.

Nutrition Facts : Calories 118 kcal, Carbohydrate 31 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 5 g, Sugar 24 g, UnsaturatedFat 2 g, ServingSize 1 serving

EASY PEAR BUTTER RECIPE



Easy Pear Butter Recipe image

Spiced pear butter is the perfect spread for your pancakes, dinner rolls, or biscuits! Whether you cook it on the stove top, in your slow cooker, or in your Instant Pot pressure cooker, we've got you covered!

Provided by Chrysti Benner

Categories     Pressure Cooker {Instant Pot}

Time 55m

Number Of Ingredients 10

3 lbs pears, peeled, cored, and chopped
1/3 cup brown sugar
1/4 cup water
2 TBSP lemon juice
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
pinch of ground cloves
1/4 tsp ground cardamom

Steps:

  • Add all ingredients to the insert pot of the Instant Pot. Stir together so the pears are coated with sugar and spice.
  • Close lid and set vent to the sealed position. Select a cook time of 20 minutes at high pressure. Once the cook time is complete, perform a quick release of pressure.
  • Carefully open lid and use an immersion blender to puree the pear mixture. Use the Saute button to simmer the pear butter for about 20 minutes, allowing some of the excess liquid to evaporate.
  • Transfer to jars and allow to cool.
  • Place all ingredients in a slow cooker and close the lid.
  • Cook on high for 4 hours or low for 6-8 hours.
  • Use an immersion blender to puree the pear mixture.
  • Transfer to jars and allow to cool.
  • Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat, then decrease heat to medium low.
  • Cover partially with a liad and simmer for about 50-60 minutes, stirring occasionally so the bottom doesn't scorch.
  • Use an immersion blender to puree the pear mixture.
  • Transfer to jars and allow to cool.

Nutrition Facts : Calories 51 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 TBSP, Sodium 2 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SLOW COOKER SPICED APPLE AND PEAR BUTTER



Slow Cooker Spiced Apple and Pear Butter image

Provided by Kelsey Nixon

Categories     condiment

Time 8h20m

Yield 8 cups

Number Of Ingredients 9

6 McIntosh apples, peeled and cored
6 Bartlett pears, peeled and cored
3/4 cup light brown sugar
1/2 cup apple juice or cider
1/4 cup molasses
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
Two 3-inch cinnamon sticks

Steps:

  • Cut the fruit into large chunks. Process the apples and pears in a food processor, working in batches, until finely grated. Transfer the fruit to the slow cooker.
  • Sprinkle in the brown sugar, apple juice, molasses, allspice, cloves and salt, and add the cinnamon sticks. Cover and cook 4 to 6 hours on high heat.
  • Remove the lid and reserve the cinnamon sticks. Carefully return the fruit, in batches, to the food processor and process until smooth. Transfer the processed fruit back to the slow cooker along with the cinnamon sticks. Continue cooking on high until thick and spreadable, another 2 to 4 hours. Allow the mixture to cool before transferring to sealed airtight containers.
  • Refrigerate up to 2 weeks or freeze up to 3 months.

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