Crock-pot Caramel Apple-Pear Butter-or Just Apple
NOTE: Alternate method with fewer ingredients: Processed cooked apples through food mill to make approx. 2 1/2 quarts applesauce. Combined that with 1 cup brown sugar, 1 TB cider vinegar, 1 tsp. cinnamon in slow-cooker. Very caramel-y flavor. Made 11 half-pints.
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5 lbpears - ripe or nearly ripe (no pears? use double the apples!)
5 lbapples (i use paula red)
4 Tbsplemon juice, bottled
1/2 capple juice
1 cbrown sugar (add more for a sweeter taste - this amount will make a somewhat tart butter)
2 Tbspcider vinegar
1/4 tspground cloves
How to Make Crock-pot Caramel Apple-Pear Butter-or Just Apple
- Rinse fruit. Cut in fourths, cutting out any bad spots. Put half of the fruit in a pot with half of the apple juice, half of the lemon juice and half of vinegar. Simmer until fruit is easily pierced with fork. (If it's too mushy, that's ok).
- Let cool a bit, run through food mill.
Repeat with other half of fruit and juices.
- Put into crockpot. Add spices and sugar. Cook on low overnight or until a spoonful put onto a cool plate mounds without a lot of liquid running out of the sides. Stir every once in a while -especially right before you go to bed and as soon as you get up! If you don't sleep well, give a stir during the night, too!
- NOTE: amount of fruit is approximate. Go easy on sugar, vinegar and spices if you don't have quite enough. My last batch was closer to 8 pounds before cooking.