This Slow Cooker Fall Harvest Butter is from The Revised 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.
Autumn is not complete without a batch of Homemade Fall Harvest Butter to smear on toasted English Muffins or bagels. It’s super easy to make in your slow cooker!
Is It Safe to Can Fruit Butters?
You can not water bath can this recipe. It was not tested and is not safe to can.
Can I Freeze Slow Cooker Fall Harvest Butter?
You sure can and it’s a great way to enjoy the fall harvest all winter long. I suggest that you freeze it in portions that you can use up in a week.
Slow Cooker Fall Harvest Butter from The Vegan Slow Cooker
- 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.