Make thick, spiced pear butter using your slow cooker. This recipe requires minimal effort and no added pectin for a rich, homemade spread perfect for fall.
Author:Eva Navarro
Prep Time:25 min
Cook Time:8 hours
Total Time:8 hours 25 min
Yield:About 4 half-pint jars
Category:Preserves
Method:Slow Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 lbs ripe pears (Bartlett or Anjou recommended), peeled, cored, and quartered
1 cup water
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon vanilla extract
1 tablespoon lemon juice
Instructions
Place the prepared pears, water, brown sugar, cinnamon, nutmeg, cloves, and allspice into the basin of your slow cooker.
Stir the ingredients together until the sugar begins to dissolve.
Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the pears are very soft.
Carefully transfer the cooked pear mixture to a blender or use an immersion blender to puree until completely smooth. Work in batches if necessary.
Return the puree to the slow cooker. Stir in the vanilla extract and lemon juice.
Cook uncovered on high for an additional 1 to 2 hours, stirring occasionally, until the mixture has thickened significantly and coats the back of a spoon.
If you plan to can the butter, proceed with standard water bath canning procedures. If serving immediately, cool completely before storing in an airtight container in the refrigerator.
Notes
For the thickest butter, use a mix of Anjou and Bartlett pears. Riper fruit breaks down better.
If you prefer a salted caramel flavor, substitute 1/4 cup of the brown sugar with 1/4 cup of soft caramel sauce during step 1.
To make this on the stovetop, simmer the ingredients in a large pot over medium-low heat for 2 to 3 hours, stirring often to prevent sticking, until thick.
This pear butter keeps well in the refrigerator for up to three weeks or can be canned for longer storage.