Spiced Apple Pear Freezer Butter Recipes

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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.

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.

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