The autumn weather has started, and it reminds me of apple festivals, hay rides, bonfires, and crunchy leaves. Perfect time to make some fruit spreads! This Apple Pear Butter is spiced with Cassia cinnamon, Saigon cinnamon, allspice, nutmeg, ginger, and star anise. I’ve included 2 methods, one for Instant Pot and one for your slow cooker. Either way, you’ll end up with a tasty jar full of fall flavors!
- 3 large pears – I used Bosc, but any pear will do
- 3 medium apples – I used Gala, or any baking apple (more tart than sweet)
- 1/4 cup water
- 1 Tablespoon brown sugar
- 2 teaspoons lemon juice
- 1/4 teaspoons salt
- 2 teaspoons Bucktown Apple Pie Spice
Instant Pot Method
- Wash, core and dice fruit into 1-inch pieces
- Put all of the ingredients into the pressure cooker, and cook on manual setting for 15 minutes.
- Let the pressure release naturally for 15 minutes then move the dial to “vent” the rest of the steam.
- Use an immersion blender to puree the mixture, or, if you’re like me and your immersion blender bit the dust a few years back, so you have a hand-me-down blender, let the mixture cool for 30 minutes, then put the mixture in the blender and carefully blend until smooth.
- Transfer to a medium sized sauce pan and cook on medium-low, stirring for about 10 minutes or until desired thickness. Transfer to a jar or airtight container. You can also put the slow cooker setting on the Instant pot and cook it down after pureeing it, but, to me, the heat on the stove is easier to control. This baby will spit as it thickens up, so just make sure to cover your arms.
Slow Cooker Method
- Wash, core and dice fruit into 1 inch pieces.
- Put all ingredients in slow cooker, cover and set to “Low.”
- Since this is a smaller batch, check tenderness of fruit mixture at 4 hours
- Use an immersion blender to blend immediately, or you can let the mixture cool for 30 minutes and then transfer to a blender to blend until smooth. Transfer to a jar or airtight container.
- Method: slow cooker
- Cuisine: fruit spread