We love to celebrate the seasons! And this autumn we cooked up a great fruit butter that is a fantastic combo of fruits that really make you think of falling leaves and hot cider – its really a party of fruity flavors.
If you’re making this fruit butter outside of autumn, don’t be afraid to replace the pears or plums with another fruit – or simply make this with all apple, which you can most likely get year-round (either with FTF or at your local grocery store)!
4-5 large apples; peeled, cored + chopped
4 pears; peeled, cored + chopped
4 plums or pluots; pit + stem removed (no need to peel)
1 lemon, juiced
1/4 cup maple syrup
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1 cup water (only used if cooking on a stovetop)
If using a slow cooker:
1. Combine all the ingredients (except water) in the slow cooker and prop the lid open just slightly to allow excess liquid to evaporate. Cook on low for 8-10 hours, until most of the liquid has evaporated.
2. After cooking time, use a potato masher or an immersion blender, and create a purée.
If cooking on the stove top:
1. Combine all the ingredients (including water) in the pot and bring to a boil. Turn down to a simmer and cook on low for about 2-3 hours, until most of the liquid has evaporated and fruit has softened.
2. Then, using a potato masher or an immersion blender, create a purée.
Allow the butter to cool, then transfer it to an airtight container (we love mason jars!). You may also freeze the butter in a freezer-safe bag or container. In the fridge, it will last for up to one month, while in the freezer it will last up to 6 months.
Smear this fruit butter in a sandwich, serve with juicy pork tenderloin, or just enjoy on toast in the morning!