Slow Cooker Salted Caramel Pear Apple Butter
From Nomnivorous
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
directions
- 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.
Teresa on 29 Jul 2014 at 3:07 pm #
Thank you so much!!!!! The original website Nomnivorous is down.