Now I’m not going to lie, I probably won’t be making this again. It pretty much takes a whole day to make and I only ended up with 3 half-pint mason jars of butter. I also nearly destroyed my crockpot. I think the second round of 4 hours in the slow cooker is a bit much. A good quarter of this ended up burnt to the pot and it was next to impossible to get off. I swear it still smells like pears and apples. Don’t get me wrong, this is very delicious, but I think I’ll be finding an other way to use up my excess pears and apples in the future.
Slow-Cooker Pear and Apple Butter (from Martha Stewart)
- 2 1/2 pounds Bartlett or Anjou pears (about 5)
- 2 1/2 pounds McIntosh or Gala apples (about 5)
- 1 cup packed dark-brown sugar
- 1/2 teaspoon coarse salt
- 1 cinnamon stick
- Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
- Remove cinnamon stick and reserve. Transfer mixture to processor (in batches if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.