It seems like summer is hanging on with a vengeance. In spite of that, I’m cooking soups, stews and pumpkin everything! I keep hoping if it smells like fall in my kitchen then it will bring the temperatures down and make the leaves change a little faster.
This butter is from The Vegan Slow Cooker and is a combo of pear, apple and pumpkin butter all cooked down in the slow cooker (with spices) to make a thick autumn spread. I use brown sugar and agave to sweeten mine, but you can use your favorite sweetener, to taste.
I haven’t been doing much preserving at all this year, but Food in Jars Small Batch Red Pear Lavender Jam is next on my list – you might want to put it on yours too.
- 6 large pears, peeled, cored, and chopped
- 4 large apples (or about 6 medium ones), peeled, cored, and chopped
- 2 cups (300 g) cubed fresh pumpkin or butternut squash
- Juice of 2 lemons
- 1⁄2 cup (115 g) packed brown sugar (you can substitute
- 1⁄2 cup [120 ml] agave nectar or maple syrup)
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon cardamom
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- Oil the crock of your slow cooker. Combine all the ingredients in the slow cooker. Prop the lid open by placing the thin edge of a wooden spoon handle lengthwise across the crock. This will allow the liquid to evaporate.
- Cook on low for 8 to 10 hours, until most of the liquid has evaporated.
- Purée the mixture in batches using an immersion blender or a countertop blender.
- Let cool completely.
- Transfer to freezer bags or special freezer containers for preserves.
- Store in the freezer for 3 to 4 months.
Slow Cooker Fall Harvest Butter
Serve up a bit of fall all winter long by freezing some of this recipe. It’s perfect on toast, English muffins, or bagels. The spices scent your house while it’s cooking, which is a bonus. This is my friend Faith’s favorite recipe.
Ingredients
- 6 large pears, peeled, cored, and chopped
- 4 large apples (or about 6 medium ones), peeled, cored, and chopped
- 2 cups (300 g) cubed fresh pumpkin or butternut squash
- Juice of 2 lemons
- 1⁄2 cup (115 g) packed brown sugar (you can substitute
- 1⁄2 cup [120 ml] agave nectar or maple syrup)
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon cardamom
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
Instructions
- Oil the crock of your slow cooker. Combine all the ingredients in the slow cooker. Prop the lid open by placing the thin edge of a wooden spoon handle lengthwise across the crock. This will allow the liquid to evaporate.
- Cook on low for 8 to 10 hours, until most of the liquid has evaporated.
- Purée the mixture in batches using an immersion blender or a countertop blender.
- Let cool completely.
- Transfer to freezer bags or special freezer containers for preserves.
- Store in the freezer for 3 to 4 months.
Lori says
I have a butternut squash that I got from a co-worker ON my kitchen counter, pears and apples in the fridge … guess what I’ll be making!
Jacqui says
This looks & sounds fabulous! Definitely on my to-do list.
Erin @ Making Memories says
My Dad would be so excited if I made this for him. Thanks so much for the recipe!
http:/makingmemorieswithyourkids.com
Ginger says
Why can this not be canned traditionally in a water bath and stored in the pantry?
Kathy Hester says
It doesn’t have the acid content to safely can. I haven’t seen any fruit butters with pumpkin in it that can be water bath canned.
Judy matkovich says
I think you can put lemon juice in this to give the acid it would need for canning..
Kathy Hester says
It may be possible, but this recipe is not tested for canning and will not can as is. If you are looking for something similar to make and can, I’d look for a canning-specific recipe.
Sydney says
Looks awesome! I have a butternut squah, and I was just wondering how you cut the butternut squash when it was fresh so you didn’t waste much but also didn’t get peelings in the butter?
Thanks!
Kathy Hester says
If the skin isn’t too thick I just use a potato peeler. If the skin is tough you can pop it in the oven or microwave and cook it a bit to soften it up.
William Souza says
Hi! just wondering if you use canned pumpkin or not a good idea?! Hoping to make this very soon. Thanks.
Kathy Hester says
I used canned pumpkin, fresh pie pumpkins – I think they are all good.
R.Hendricks says
Sounds delicious! Only you didn’t give any suggestions as to what type of Apple or pear
Kathy Hester says
Honestly, I use whatever is on my counter at any given time. I’m not picky 😉
Michele says
This looks delicious. I was wondering how long it keeps in the fridge.
Kathy Hester says
It should last about a week, but you can freeze it too.