Slow Cooker Pear And Apple Butter Recipes

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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

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.

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 BUTTER



Slow-Cooker Pear Butter image

This is a tasty spread for toast, muffins, biscuits or any of your favorite breads. It is easy to make and has a rich pear flavor with hints of cinnamon, star anise and lemon. -Geraldine Saucier, Albuquerque, New Mexico

Provided by Taste of Home

Time 6h25m

Yield 6 cups.

Number Of Ingredients 5

1 cinnamon stick (3 inches)
4-5 star anise points (about 1/2 whole)
5 pounds pears, peeled and chopped (about 12 cups)
1 cup packed light brown sugar
1 teaspoon grated lemon zest

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.

Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

SLOW COOKER CARAMEL APPLE BUTTER



Slow Cooker Caramel Apple Butter image

Apple butter with a creamy caramel saltiness. I like to use mixed apples. The longer the apple butter cooks, the darker it gets, and the smaller the yield.

Provided by Darla Elizabeth

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

Time 17h

Yield 80

Number Of Ingredients 7

6 pounds 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
2 (11 ounce) packages individually wrapped caramels, unwrapped

Steps:

  • Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
  • Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Puree apple mixture with an immersion blender until smooth.
  • Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
  • Inspect ten 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  • 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 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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 61.5 calories, Carbohydrate 14.3 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 27.8 mg, Sugar 12.2 g

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

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