Best Spiced Fruit Butter Recipes

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PEAR BUTTER IN THE CROCK POT



Pear Butter in the Crock Pot image

Fragrant pear butter is easy to make using a slow cooker, Crock Pot, or Instant Pot.

Provided by Holly Baker

Categories     Canning

Time 4h15m

Number Of Ingredients 4

8-10 pears, peeled, cored and cut into chunks
1 cup brown sugar
1 cinnamon stick
pinch of salt

Steps:

  • Put all the ingredients into a crock pot (slow cooker).
  • Cook on low heat for 4-6 hours.
  • Remove the cinnamon stick, let cool slightly then use a hand-held immersion blender puree to desired consistency.
  • If your pear butter isn't thick enough after the cooking time, prop the lid open and cook for an additional hour or until desired consistency is reached.
  • Ladle in to mason jars. Keep refrigerated for up to a month.

Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 4 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SPICED PERSIMMON BUTTER



Spiced Persimmon Butter image

Cooked in a slow cooker, this is an easy and excellent way to use the fruit of a Fuyu persimmon tree. Spicy and full of natural sweetness, the jars make wonderful gifts or keep well in the refrigerator for one's own use. This spread is used just like jelly or apple butter and it is especially delicious on a hearty whole grain toasted bread.

Provided by Cathy

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 10h40m

Yield 64

Number Of Ingredients 6

20 ripe Fuyu persimmons, peeled and coarsely chopped
1 lemon, juiced
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup agave syrup
4 half-pint canning jars with lids and rings

Steps:

  • Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
  • In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.

Nutrition Facts : Calories 14 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 1 g

SPICED HOT FRUIT



Spiced Hot Fruit image

Irene Howard of Shanandoah, Iowa shares her recipe for a crowd-pleasing compote that takes advantage of convenient canned fruit. Its sweet, buttery sauce, spiced with ginger and cinnamon, makes a warm and wonderful addition to any breakfast buffet.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 10 cups.

Number Of Ingredients 8

2 cans (one 20 ounces, one 8 ounces) pineapple chunks
2 cans (15-1/4 ounces each) apricots, drained and quartered
1 can (29 ounces) sliced peaches, drained
1 can (29 ounces) pear halves, drained and quartered
3/4 cup packed brown sugar
1/4 cup butter, cubed
2 cinnamon sticks (3 inches)
1/2 teaspoon ground ginger

Steps:

  • Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 165 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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