Fall butter

A new twist on traditional apple butter. 

It is fall, it is beautiful and it is time to make something out of those wonderful fruits we enjoy this time of year. Whether it is a trip to the orchard, the urge to make your house smell as yummy as those autumn colors look, or you are already planning ahead to what needs to go in gift baskets come Christmas, this recipe is for you friends. 

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Apple Butter is so last season...

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My grandparents gifted me with some beautiful gala apples and asian pears from their Ohio orchard this year.  I've made apple butter in the past but wanted a new twist on this recipe. I used things I had in my fridge and pantry to update an old favorite and was more than pleased with the results. 

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Prep time: 10 minutes 

Cook time: six to seven hours 

amount: makes about 2-3 pints 

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Please note that depending on the sweetness or tartness of the fruit you may need to add more sugar or spices. 

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Ingredients:

1.5 cups cranberry juice

.5 cups cider or apple juice

2 cups peeled and chopped apples

2 cups peeled and chopped pears

.25 cup brown sugar packed

2 tablespoons lemon juice 

the zest of one large orange 

2.5 tablespoons vanilla 

3 tablespoons cinnamon 

2 teaspoons ginger 

1.5 teaspoons ground cloves 

a drizzle of maple syrup 

4 tablespoons sugar in the raw or white sugar 

 

Directions: 

Place all ingredients besides apples and pears in a crockpot and turn the crockpot on high. 

Peel apples and pears, dice and toss in the mixture in the crockpot. Stir to mix all ingredients and allow to cook for six to seven hours covered. Stir every so often making sure the sides are not burning. If they are turn down the crockpot or leave the lid off. 

After six to seven hours the fruit should be very soft, to the point it can be cut with a fork. Pour the mixture into a blender or use and emersion blender to soften the mixture. 

It is now ready to serve or save.  To serve spread on your favorite bread or crackers. To save pour into an air tight container and keep in the fridge for a few weeks. You can also pour into jars and can for a longer shelf life. I canned mine with a water bath using small jam jars. Since the jars were small I did a 30 minute water bath.  To read more about canning and water baths check out this post. 

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Autumn is a second spring when every leaf is a flower.
— Albert Camus
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