Picture this: the crisp air of autumn, the vibrant colors of changing leaves, and the irresistible scent of warm spices wafting from your kitchen. As the weather shifts, so does our craving for cozy, comforting flavors.
And what better way to capture the essence of fall than with a jar of homemade Maple Apple Pear Butter? This simple spread not only showcases the bountiful harvest of the season, but also offers a delicious alternative to traditional jams and jellies.
Not only is there no sugar added to this recipe, it is made in the pressure cooker for quick healthy comfort.
When life gives you more apples and pears than your family can eat, it's time to get canning!
I didn't want to see the beautiful produce from my CSA go bad, so I made up this easy apple pear butter in the pressure cooker then canned it for hostess gifts or Christmas gifts.
I do have a fancy apple peeler corer attachment for my mixer, but I decided to skip the peeling step and just cut them in wedges, removed the core and tossed them in the pot with the peel still on.
The peels all blended up nicely and it adds a bit more fiber to the spread.
Why is it called apple "butter" and not apple jam?
There is no dairy in apple butter.
Technically it is a jam, but it is has come to be called apple butter because the consistency resembles smooth churned butter.
Ingredients for Maple Apple Pear Butter
Apples and Pears: or just apple or just pears. You want about 10 cups after you remove the cores. Peel them if you want or leave the peels on to save time and deepen the color of the butter.
Maple Syrup: or honey or agave syrup. But, real maple syrup adds sweetness and a lovely depth of flavor.
Lemon Juice: just a little acid to add a bit of tartness and keep the butter safe.
Spices: warm spices like cinnamon, nutmeg, all spice, and cloves complement the maple and fruit flavors.
Recipe
Ingredients
- 10 cups apples and pears (cut into wedges, core removed)
- 1 cup real maple syrup (not maple-flavored syrup)
- ½ cup water
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
Instructions
- Combine all ingredients in the pressure cooker. Seal and cook at high pressure for 40 minutes.
- Do a quick release of the pressure and remove lid. Use an immersion blender (or pour the mixture into a blender or food processor) and puree until completely smooth.
- If mixture is too thin, turn pressure cooker to sauté (low heat for stove top cooker) and simmer until thicker.
- Can in sterilized jars in a water bath canner for 15 minutes for ½ pints and pints, 20 minutes for quarts. For full canning instructions visit Ball Canning website)
Marilyn
Thank you for hosting! This is what I featured the week of 10-26 to 10-30-2020 on my blog. On Tuesday was Sugar Free Homemade Applesauce. Wednesday was No Bake Oreo Crumb Cheesecake. Thursday was Italian Meatloaf. And winding up the week was Baked Sea Scallops. Enjoy!
Albertina
Apple butter has always been my favorite and I have some apples in my fridge so I will definitely try this. I love all your recipe so thank you for sharing them.