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Slow Cooker Pear Butter

Source of Recipe

From "Food in Jars" by Marisa McClellan


Recipe Introduction

"Each fall, I eat the same breakfast every morning for at least one month. It consists of a scoop of Greek yogurt, a tumble of granola, and a generous dollop of pear butter. Stirred together, it tastes like pear crisp topped with cream. With the help of the slow cooker, making pear butter couldn't be easier. The pears simply get cored and chopped (no need to peel) and cooked down in a slow cooker. Lightly sweetened and gently spiced, it's good for breakfast and even better as part of a cheese platter."

List of Ingredients

â—¦ 10 cups cored and chopped pears (about 5 pounds pears)
â—¦ 2 to 3 cups granulated sugar, or as needed
â—¦ Zest and juice of 1 lemon
â—¦ 3 teaspoons ground cinnamon
â—¦ 1 teaspoon ground ginger
â—¦ ½ teaspoon freshly grated nutmeg


Recipe

Place the pears in a 4-quart slow cooker. Cover and cook on low for one hour. Remove the lid and give the pears a stir. From this point forward, you will want to keep the lid slightly cracked. I have found that propping it open with a wooden spoon or chopstick gives just enough room for evaporating steam to escape.

Continue to cook the pears down for an additional 5 to 7 hours, checking every hour and stirring. After it has cooked for 4 hours, blend the butter for a smoother texture. For a chunkier consistency, use a potato masher to help break down the pears.

In the final hour of cooking, taste the pears and add 2 to 3 cups of sugar. Use your judgment and taste buds to determine the correct sugar level. Add the lemon zest and juice and the spices and stir to combine. If you need to speed up the process of cooking the pears down, remove the lid and turn the slow cooker to high. Stay close when it's on high and stir often.

When the butter is nearing completion, prepare a boiling water bath and four regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

When it has reached a consistency that is thick and spreadable, ladle the butter into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes. The sealed jars can be stored in a cool, dry place for up to six months.


Makes three 1-pint jars