Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.) For more information, please see my full disclosure policy.

Slow Cooker Fall Harvest Butter

Name: Slow Cooker Fall Harvest Butter from The Vegan Slow Cooker
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 to 8 cups
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

September 12, 2017 by Kathy Hester 15 Comments

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.

Photo by Bill Bettencourt, Property of Fair Winds Press

Slow Cooker Fall Harvest Butter from The Vegan Slow Cooker

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.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

Servings: to 8 cups

Calories: 391kcal

Author: Kathy Hester

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.

Notes

If you need to evaporate more liquid, switch the slow cooker to high, leave the lid propped up, and cook for 1 to 2 hours longer.

Nutrition

Tried this recipe?Post a pic of yours and tag @geekpoet

« A Vegan Slow Cooker Menu Plan That Makes Autumn Easy!

Vegan Earl Grey Slow Cooker Steel-Cut Oats w/ Rosewater »

Comments

Lori says
October 14, 2014 at 11:53 am
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!
Reply
Jacqui says
October 14, 2014 at 2:47 pm
This looks & sounds fabulous! Definitely on my to-do list.
Reply
Erin @ Making Memories says
November 5, 2014 at 11:09 pm
My Dad would be so excited if I made this for him. Thanks so much for the recipe!
http:/makingmemorieswithyourkids.com
Reply
Ginger says
August 27, 2016 at 9:31 pm
Why can this not be canned traditionally in a water bath and stored in the pantry?
Reply
- Kathy Hester says
  August 27, 2016 at 9:44 pm
  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.
  Reply
  - Judy matkovich says
    October 4, 2017 at 10:06 pm
    I think you can put lemon juice in this to give the acid it would need for canning..
    Reply
    - Kathy Hester says
      October 6, 2017 at 11:12 am
      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.
      Reply
Sydney says
September 13, 2016 at 8:42 pm
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!
Reply
- Kathy Hester says
  September 14, 2016 at 9:30 pm
  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.
  Reply
William Souza says
September 23, 2016 at 11:44 am
Hi! just wondering if you use canned pumpkin or not a good idea?! Hoping to make this very soon. Thanks.
Reply
- Kathy Hester says
  October 1, 2016 at 9:13 am
  I used canned pumpkin, fresh pie pumpkins – I think they are all good.
  Reply
R.Hendricks says
October 25, 2016 at 11:57 am
Sounds delicious! Only you didn’t give any suggestions as to what type of Apple or pear
Reply
- Kathy Hester says
  October 25, 2016 at 12:03 pm
  Honestly, I use whatever is on my counter at any given time. I’m not picky 😉
  Reply
Michele says
September 26, 2018 at 5:03 pm
This looks delicious. I was wondering how long it keeps in the fridge.
Reply
- Kathy Hester says
  September 26, 2018 at 5:06 pm
  It should last about a week, but you can freeze it too.
  Reply