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Slow Cooker Fall Harvest Butter

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Slow Cooker Fall Harvest Butter

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.
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Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6 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

Calories: 391kcal | Carbohydrates: 104g | Protein: 2g | Fat: 1g | Sodium: 12mg | Fiber: 14g | Sugar: 78g
Tried this recipe?Post a pic of yours and tag @geekpoet


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Comments

  1. 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

  3. My Dad would be so excited if I made this for him. Thanks so much for the recipe!

    http:/makingmemorieswithyourkids.com

    Reply

    • 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

        • 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

  5. 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

    • 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

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