Slow Cooker Pear Butter

There is nothing easier than this pear butter made entirely in a slow cooker. Simply place all of the ingredients in the cooker the night before and wake up to the aromas of fall. After a quick spin in the blender, this recipe is ready to can or freeze!

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INGREDIENTS

- 10 lb pears
- 2 tbsp lemon juice
- 3 tbsp honey
- 3 cinnamon sticks
- 1 1/2 tsp ground ginger
- 12 whole cloves, crushed
- 6 whole cardamom pods, crushed
- 3 vanilla beans (or 1 tbsp vanilla extract)

INSTRUCTIONS

- Cut ripe pears into quarters and remove the core. Slice roughly into ½-inch pieces and place in a 7- or 8-quart slow cooker. Add lemon juice, honey, cinnamon sticks, and ground ginger. Place cloves and cardamon pods in a small cheesecloth bag and add to the pears. Slice vanilla beans in half lengthwise and remove the seeds with the back of a knife. Add seeds and pods to the slow cooker. Turn the cooker on high for 8 hours.

- After 8 hours, remove the lid and cook an additional 1-4 hours to cook off excess liquid.

- Once most of the liquid has cooked off, turn off the slow cooker and cool for 30 minutes. Blend in a blender in batches until smooth, 1-2 minutes.

- At this point, if freezing the pear butter, pour into airtight freezer containers and freeze. If canning in a water bath, bring the pear butter to a simmer on the stove.

- Remove and pour into sterilized 8-ounce canning jars. Fit with prepared lids and rings. Boil in a water bath for 10 minutes, making sure jars are covered by at least 1 inch of water.

- After 10 minutes, remove from the water bath and allow the jars to cool for 12-24 hours. The lids should seal within 1-2 hours. Any that do not seal can be placed in the refrigerator and used.

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