WebMeasure 8 cups of pear puree (I used the excess as Pearsauce). In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, …
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WebBring to a boil, then cook over medium heat until fruit is soft, about 30 minutes. Drain and transfer the pears to a blender. Puree the pears and return them to …
Pour the contents of the blender into a slow cooker. Add the brown sugar, ground cinnamon, ground ginger, kosher salt, and vanilla extract to the puree. Stir the spices and sugar, and vanilla into the apple pear mixture to combine. Cover the slow cooker and set the temperature to high.
Once the apple pear butter is done, transfer it into clean mason jars or storage containers. If you do this while the apple pear butter is piping hot, the heat from it will help vacuum seal the lids on the jars. Store in the fridge for up to one month.
Preheat your oven to 400°F (204°C). Prep and blend the apples and pears as instructed above and pour the puree into a 6-quart Dutch oven along with the brown sugar, spices, and vanilla. Stir to combine. Bring the mixture in the pot to a boil over medium-high heat, then transfer the uncovered dutch oven to the hot oven and bake for 30 minutes.
Wipe the jars down and seal with two-piece canning lids until fingertip tight. Process the jars in a water canner for 10 minutes.**** When the timer goes off, turn the canner off and let the jars sit in the very hot water for 5 minutes before carefully removing with a jar lifter.