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This spiced apple pear butter is elevated to something amazing by way of an unexpected surprise ingredient - apple cider vinegar.  The result is a better balance of sweetness and acidity, making this canning recipe a seasonal favorite!
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Sweet & Tangy Slow Cooker Apple Pear Butter with Apple Cider Vinegar

This spiced apple pear butter is elevated to something amazing by way of an unexpected surprise ingredient - apple cider vinegar.  The result is a better balance of sweetness and acidity, making this canning recipe a seasonal favorite!
This recipe registers 3.0 on a pH meter making it safe for water bath canning, however this recipe has not been reviewed by the USDA.  This recipe can also be frozen if you are more comfortable doing so.
Makes 5-6 pints.
Author: Devon Young

Ingredients

  • 2.5 lbs cored and de-stemmed apples skins intact and roughly chopped
  • 2.5 lbs cored and de-stemmed pears skins intact and roughly chopped
  • 1.25 cup organic sugar
  • .25 cup molasses
  • 1 cup apple cider vinegar
  • 2 tablespoons cinnamon
  • .5 tablespoon ground ginger
  • pinch of sea salt

Instructions

  • Place the prepared apples and pears in your crockpot/slow cooker with the lid on.  Cook on high heat for approximately 1-1.5 hours until the fruit is very soft.  Using an immersion blender, puree until fairly smooth.  Alternately, you can puree in a blender or food processor in small batches.
  • Add sugar, molasses, apple cider vinegar, cinnamon, ginger, and salt and stir well to combine.  Continue to cook uncovered in the slow cooker over high heat for 3-4 hours until the fruit butter is reduced by half. quite thick and a deep caramel color, scraping down the sides every 20-30 minutes. When fruit butter is ready to process, whirl it one more time with the immersion blender to achieve uniform consistency.  
  • Ladle into sanitized jars leaving at least 1/2 inch of headspace.  Wipe the rims of jars, place prepared lid, screw rings on finger-tight.
  • At a rolling boiling in a water bath canner, process pints for 15 minutes or half pints for 10 minutes.  After processing, remove from canner and allow to cool completely place on a towel.
  • After cooled, check for seal and loosen or remove ring.  Store in a cool, dark spot and use withing one year.  Refrigerate after opening.