This flavorful Slow Cooker Fall Harvest Fruit Butter is prepared using pears, apples, pumpkin, brown sugar, and warm spices. This smooth fruit butter recipe is perfect as a dessert spread and takes about 10 hours to prepare, serving up to 6 people.

Serve a taste of fall all winter long by freezing some of this fruit butter. It’s perfect on toast, English muffins, or bagels. The spices fill your home with warmth while it cooks.

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Recipe Ingredients

• 6 large pears, peeled, cored, and chopped
• 4 large apples (or about 6 medium ones), peeled, cored, and chopped
• 2 cups of cubed fresh pumpkin or butternut squash (300 g)
• Juice of 2 lemons
• 1/2 cup of packed brown sugar (115 g) – or use 1/4 cup of agave nectar or maple syrup (120 ml)
• 1 teaspoon of cinnamon
• 1/2 teaspoon of allspice
• 1/2 teaspoon of cardamom
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground cloves

How To Make Fall Harvest Fruit Butter In Slow Cooker

1. Prepare the Slow Cooker: Coat the crock of your slow cooker with nonstick cooking spray to prevent sticking.
2. Combine the Ingredients: Add the chopped pears, apples, cubed pumpkin or squash, lemon juice, brown sugar, cinnamon, allspice, cardamom, ground ginger, and ground cloves to the slow cooker. Stir until everything is well mixed.
3. Cook on Low: Set the slow cooker to low and prop the lid open by placing the thin edge of a wooden spoon handle lengthwise across the crock. This will help the liquid evaporate as it cooks. Let it cook for 8 to 10 hours, or until most of the liquid has reduced.
4. Adjust for More Evaporation: Switch the slow cooker to high if the mixture still has excess liquid after the initial cooking time. Keep the lid propped up and cook for 1 to 2 hours to allow more evaporation.
5. Blend the Mixture: Use an immersion blender to purée the mixture directly in the slow cooker until smooth. If you don’t have an immersion blender, transfer the mixture in batches to a countertop blender and blend until smooth. Allow it to cool completely before storing.
6. Store the Fruit Butter: Spoon the cooled fruit butter into freezer bags or containers suitable for preserves. Seal and store in the freezer for up to 4 months.

Recipe Tips

• To add more depth of flavor, try using a blend of honey and maple syrup instead of just brown sugar. This combination creates a richer, smoother taste that pairs well with warm spices.
• Strain the fruit butter through a fine mesh sieve after blending for a smoother texture. This step removes any pulp, resulting in an ultra-silky spread perfect for spreading on toast.
• Add a touch of vanilla extract during the final 30 minutes of cooking for a subtle, sweet undertone. Vanilla pairs wonderfully with the spices and adds extra warmth to the flavor.
• For a chunkier version, mash the mixture with a potato masher instead of blending. This gives the fruit butter a more rustic texture that can be enjoyed with a variety of dishes.
• To make the recipe refined sugar-free, swap the brown sugar for coconut sugar or use only agave nectar. These natural sweeteners will still provide a balanced, rich sweetness.

Recipe FAQs and Variations

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