Slow Cooker Pear And Apple Butter Recipes

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.

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.

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.

SLOW COOKER SPICED APPLE AND PEAR BUTTER

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-COOKER PEAR BUTTER

Steps:

• Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. In a 5- or 6-qt. slow cooker, toss remaining ingredients. Add spice bag, covering with pears., Cook, covered, on low 5-6 hours or until pears are tender. Remove spice bag., Puree pear mixture using an immersion blender. Or, cool slightly and puree mixture in a blender in batches; return to slow cooker., Cook, uncovered, on high 1-2 hours or until mixture is thickened to desired consistency, stirring occasionally. Store cooled pear butter in an airtight container in the refrigerator up to 1 week. Freeze option: Freeze cooled pear butter in freezer containers up to 3 months. Liquids expand as they freeze, so leave extra room at the top of the freezer container. To use, thaw in refrigerator.