Apple / Pear Butter (GF or even sugar free)

This time of the year when sweater weather is here YEA!  I love it. Though fall went by too fast here in Colorado.  We had our first snow a few weeks ago that put a dent in the trees leaves colors. then Yesterday we had snow and that was it for us here.  It usually does not get first snow until Halloween night (seriously).   But that does not stop the desires for warm autumn favorite foods with Cinnamon’s and nutmegs OH I am so hungry now.

One thing I love to make are apple butters and pear butters.  It is super easy and you can add the ingredients you love and know that there are no artificial anything!  Where we used to live I had my own apple tree and if I could get the apples before the squirrels and birds I could make some lovely treats.  Now I have to go to the store or apple orchard (they also have pears). I have done this recipe for even a combo of both apples and pears. It is just plain good. Plus I love using the crock pot then I don’t have to fuss over the stove.

My personal favorite is my Pear Butter. It is alot like apple butter but I add vanilla and it is sooo good I thought I would share with you all. Plus I make it in the crock pot so HELLO too easy and the smell fills the house with those yummy spices.  If you dont want to can  the butter I guess you can bring it to room temp and freeze and leave some in the fridge (good for a month-allways when in doubt throw it out) but canning is super easy and I suggest you try it, then you can make batches and batches. They make nice gifts for teachers if you have the kiddos help and have them make the label it works out great.

You can make it either way with all pears or all apples or a combo of both, recipe works great all ways. If  I am only doing apples I omit the vanilla and add a bit more cinnamon and some lemon zest of one lemon.

Pear / Apple Butter

INGREDIENTS

4.lbs (about 15 med)washed, finely sliced and peeled fruit (you can leave bits on if you like for texture) Placed in a bowl with water and lemon juice to reduce browning of fruit until your done slicing all the fruit.

Pears (barlett is best for making butters but I am sure you can use any cooking pear) Apples use combination of tart and sweet Jonathan’s, Granny Smith and Roma.  ( I just grab a little of everything and it always turns out yummy)

* if using apples wash then peel the apple leaving long strands of the peel you can put this into the crock pot center to help add reddish color to the butter and then easily throw away when done. Having an apple peeler machine sure helps this go quickly.

2 Cups sugar (I use just white but have in the past used some brown and even used Splenda for Sugar free I will try to use Stevia next time and tell you how it worked)

1 1/2 tsp  Cinnamon

1/2 tsp Cardamon

1/2 tsp ground clove

1/2 tsp allspice

pinch of salt

3 TBL lemon juice

1 1/2 tsp Vanilla extract or 1 vanilla pod

2 cups water

Place all ingredients in a crock pot except vanilla extract if using pod you can add now.

If using apples take the skin strands and place in a bundle in the middle of the crock pot.

Put crock pot on low and cook 14 hours with lit on half way, cook until liquid is reduced and butter holds together. (you can do this on high  and just watch you dont  burn the sugars, if you don’t want to wait just like all crock pot recipes, but I choose to let it scent up the house and the waiting is so worth it)

Add vanilla extract near end of cooking time when you only have about hour or so left.

When done cooking remove apple peel strands and vanilla pod.

Take batches of  butter and put in processor to puree fruit smooth.

Canning

It is always best to read up on canning so you know what to look for and how to prep everything for when your fruit butter is ready.

This is what I do:

place warm fruit butter into clean warm jars fill jar to about 1/2 in.  from top making sure no air bubbles. Put lids on to just tighten not all the way tight. Place jars in boiling water to cover lid and can for 15 min more if you live in higher elevation (I live in CO so I do at least 20 min). After pull out of water and place on a towel on counter and just let it sit until completely cool. THIS IS IMPORTANT NOT TO MESS WITH IT or the seal will not form on jar correctly.  Once completely cool check lids that the do not “click” when pushing on center if this happens it did not seal correctly and you must only store in fridge for up to a month.  If it sealed correctly it will be a firm lid and you can then tighten all the way the rim over the lid and no need to refrigerate.  Always put in fridge if unsure to be safe.

Makes about 5 small jars

Momma Says: Love this quote “Autumn is a second spring where every leaf is a flower” – Albert Camus

Apple / Pear Butter

 

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3 Responses
  1. Corey says:

    Hey Momma,
    I’m Chef Corey from Family Fresh Meals. I just started a new recipe Linky called Sunday Funday: Recipe of the Week. This recipe would be perfect for the first week theme CROCKPOT. Each week will be a new theme. Once this Sunday Funday gets going, I would LOVE to do a random gift card giveaway each week. But I am going to need a good amount of posts to start that, so come join the fun each week. At the end of the week, a recipe/blog will be picked at random to be the featured recipe for the following week. Hope you stop by and join!

    http://familyfreshmeals.blogspot.com/2011/11/sunday-funday-recipe-of-week.html

    XO Chef Corey

  2. Muneharu says:

    I am retired but I still love cokniog in my CrockPot. recipes are endless and so good. I make a beef roast in mine and use three seasoning packets, Ranch, Peppercorn and Italian. Out of this world taste.

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