This recipe has become my quiet ritual each autumn. It started one rainy weekend when a neighbour left a basket of windfallen fruit on my doorstep and I thought, why not let the slow cooker do the heavy lifting. The slow, gentle heat teases out sweetness while the spices settle in, and you end up with a spread that is deeply flavoured and effortless to make.
I love the balance here. A mix of tart and sweet fruit gives the butter depth, and a splash of lemon keeps things bright. The cinnamon and nutmeg add warmth without shouting, and the result is a caramel coloured butter that feels like a warm blanket on toast. Actually, I first made this in Bristol and it immediately earned a permanent spot in my routine.
The method is forgiving, too. Whether you are using perfectly ripe fruit or rescuing the soft ones from the counter, the technique works. It is a great way to honour what my grandmother always said, that the earth worked for them too, so not a single pear or apple should go to waste.
In a large, heavy-bottomed pot or Dutch oven, add 4 pounds chopped apples and pears and 1 cup apple cider.
Bring to a simmer over medium heat. Cook, covered, for 20 to 30 minutes or until the fruit is well softened.
Pour half of the fruit mixture into a blender and purée until smooth. Transfer the purée to a medium bowl. Repeat with the remaining fruit mixture.
Return the fruit mixture to the pot and bring the mixture to a simmer.
Stir in 2 cups granulated sugar, 2 tablespoons lemon juice, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground allspice.
Simmer on low, stirring frequently, until the mixture thickens and turns deep brown, about 1 to 2 hours.
Remove from the heat and allow to cool to room temperature.
Transfer the cooled apple-pear butter to an airtight container and keep in the fridge for up to 3 weeks.
You will need a large heavy bottomed pot or a Dutch oven for even heat if you are cooking on the stove. For a hands off approach use a slow cooker with at least four quart capacity. A sharp knife and a solid cutting board make peeling and coring four pounds of fruit much less of a chore. I keep an immersion blender close by because it purees right in the pot and saves washing up. A wooden spoon is useful for stirring during the final reduction.
For storage have airtight jars or mason jars ready and sterilised. A funnel helps with neat transfers. And a timer is handy so you do not overcook while you get on with other things. Spoiler: Olive the cat will try to steal kale. Watch her.
Choose a mix of tart and sweet fruit. I like Granny Smith apples with Bartlett pears because the tartness cuts the sweetness and the pears melt into a silky puree. The secret is in that contrast. If you want less sugar, use riper fruit and reduce the added granulated sugar.
Do not rush the final simmer. After you puree, return the mixture to low heat and cook until it turns deep brown and thickens, stirring every ten minutes. This patient reduction caramelises the fruit sugars and gives you that glossy, clingy texture that makes it feel luxurious.
Add spices after the initial puree and taste as you go. Freshly ground cinnamon, nutmeg and just a whisper of cloves make a difference. If it tastes flat, a little extra lemon juice brightens everything. For a firmer set, leave the pot uncovered during the last hour so moisture can evaporate.
A No Sugar Added Fruit Butter Delight for the Pure at Heart
You can make a no sugar added fruit butter by skipping the granulated sugar, using very ripe pears and apples, and adding a few dates if you like extra sweetness. The longer reduction concentrates natural sugars and the spices come through more clearly. This no sugar added fruit butter will take a bit longer to thicken but it is worth the wait.
Spiced Up Crock Pot Fruit Butter with a Fiery Twist
If you want a little heat, stir in grated ginger or a pinch of cayenne with the spices. This crock pot fruit butter becomes lively and works brilliantly as a glaze for roasted vegetables. Go easy if you are serving kids because the warmth builds slowly.
Canning Apple Pear Butter for Year Round Orchard Magic
If you plan to preserve jars via a boiling water bath, add the extra lemon juice the recipe calls for and process jars for ten minutes. This canning apple pear butter will keep for many months unopened and is lovely to give as gifts.
Spread on warm toast, swirl into porridge, brush over roasted carrots, or dollop on a vegan cheese board. It also makes a nice addition to muffin batter or layered parfaits. For a savoury twist, stir a spoonful into a vinaigrette to balance acidity with spice.
If you are wondering what to do with apples and pears beyond this, this butter is a brilliant rescue. Fold it into pie fillings, stir into smoothies, or mix into plain yogurt for a quick dessert.
H3: How to Make Fruit Butter If I Dont Have a Blender?
No blender is fine. Mash the softened fruit with a potato masher or the back of a fork until mostly smooth, then continue to reduce on low heat. It yields a rustic texture that is charming and delicious. I did this in a tiny flat once and it was still wonderful.
H3: Can I Try Canning Apple Pear Butter for Longer Storage?
Yes. Fill sterilised jars leaving headspace, then process in a boiling water bath for ten minutes to seal. This is a safe way to extend shelf life and it makes lovely gifts. Start with a small batch if you are new to canning and follow reliable canning guidelines.
H3: Is There a Way to Create No Sugar Added Fruit Butter?
Absolutely. Omit the granulated sugar and use extra ripe fruit or a few dates to boost sweetness. Extend the simmer so flavours concentrate. This version keeps the fruit character front and centre and feels honest and bright.
H3: What to Do with Apples and Pears That Are Overripe?
Overripe fruit is perfect for this recipe. Trim away any bruised bits and you are set. They will mash and reduce faster, so you may want to cut back on added sugar. This is exactly the kind of recipe that rescues a basket from the compost bin.
Treat yourself to this easy and delicious Apple-Pear Butter! It is spiced with warming spices and has a slight caramel flavor. Let us know what you think of this sweet fall treat and tag #cookmerecipes online and in your posts!
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