RECIPE: i have a batch of this in the crockpot. rec: slow cooker salted caramel pear apple butter

RECIPE:

dawn_mo

Well-known member
i used all apples since we have a tree full of them.

don't ask me why i decided to make something like this with a broken arm, but i used the apple peeler/corer thing. my son and grandson took pity on me and finished up the apples for me. smileys/wink.gif

slow cooker salted caramel pear apple butter

adapted from epicurious and knit & nosh,

makes four pints

3.5 pounds apples

3.5 pounds pears

1/4 cup water

6 tablespoons lemon juice

2 cups dark brown sugar

1 teaspoon vanilla bean paste (or extract - or a spent vanilla bean pod)

1 teaspoon sea salt

Place all ingredients into a large slow cooker (6-8 quarts). Turn the slow cooker on low and cover. Walk away for twelve hours.

Now return to the slow cooker. Using an immersion blender or potato masher, puree the fruit mixture until smooth.

Prop the lid partially ajar using a wooden spoon or chopstick. Keep the slow cooker on low. Let cook for up to twelve hours.

Around eight hours in the second cycle, return, stir and check the taste and consistency. (You can adjust the salt, sugar, and add any spices if you'd like then.) I like to let the fruit butter get very dark and cooked down, but you can adjust to your liking. My final product cooked the full 24 hours.

Store in the refrigerator for 2-4 weeks or water bath process. Ladle the butter in to hot, sanitized jars, leaving 1/4 inch headspace. Process in a boiling water bath for 10 minutes.

http://nomnivorous.com/2011/11/10/salted-caramel-pear-apple-butter/

http://nomnivorous.com/2011/11/10/salted-caramel-pear-apple-butter/

 
it turned out is really good. like i said, i used all apples. the salt makes it really

tasty. i am going to freeze it today, and add some cayenne to half of it. i will be making this again, so easy.

 
THanks for the review. I think this would go over very well with my neighbors to give out for

holidays. I like the addition of a twinge of cayenne! Guessing you did not process jars as you mentioned you are freezing. Thanks for posting the recipe!

 
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