100. Homemade Apple, Pear, & Pumpkin Butters


Fruit butters, like apple, pear, & pumpkin, are sweet, seasonal treats that are simple to make (especially if you have a slow cooker). Slow cook the fruits with a little sugar and spice and they'll break down in their own juices.

These are great breakfast and brunch spreads, as well as any-time snacks for the whole family.

Apple Butter


Ingredients
  • 6 1/2 pounds apples, peeled, cored and sliced
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract

Instructions
  1. Place the apples in a slow cooker.
  2. Add the sugars, cinnamon, salt and vanilla to the pot. Mix well.
  3. Cook in slow cooker on low for about 10 hours, stirring every couple hours. The apple butter should be thick and dark brown.
  4. If desired, use a blender to puree the apple butter until smooth.
  5. Cover and refrigerate for up to two weeks or freeze in small containers.


Spiced Pear Butter


Ingredients
  • 12 pears, peeled, cored and sliced
  • 1 1/2 cups brown sugar
  • 1 cup apple juice
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cardamom

Instructions
  1. Place the pears in a slow cooker.
  2. Add the remaining ingredients.
  3. Cook in slow cooker on low for about 6-8 hours, stirring every couple hours. The pears will cook down but still may be a little chunky.
  4. If desired, use a blender to puree the pear butter until smooth
  5. Cover and refrigerate for up to two weeks or freeze in small containers.

    Pumpkin Butter

    Ingredients
    • 1 (29 ounce) can pumpkin purée
    • 3/4 cup apple juice
    • 2 teaspoons ground ginger
    • 1/2 teaspoon ground cloves
    • 1 1/2 cups white sugar
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg

      Instructions

        1. Combine pumpkin, apple juice, spices, and sugar in a large bowl; stir well. 
        2. Transfer mixture to a slow cooker and cook for 6 hours.
        3. Allow to cool.
        4. Transfer to sterile containers and chill in the refrigerator for up to two weeks (or the freezer for up to 3 months).



          1 comment:

          Hieu Bui said...

          Hi. I'm a Etsy seller: venussilverstore.etsy.com
          Can I promote my products on your blog?

          Thank you.