Make this delicious Crock-Pot Vanilla Spiced Pear Butter in your slow cooker and give jars as gifts! Perfect on toast or spooned into Greek yogurt!
Slow Cooker Vanilla Spiced Pear Butter
Making fruit butters in your slow cooker is an easy way to use up fresh in season fruits and turn them into a delicious fruit spread that can be canned up in jars for long term food storage.
This recipe for vanilla spiced pear butter features ripe juicy pears and combines them with vanilla and warm spices like cinnamon and nutmeg. The bright pop of fresh orange juice rounds out the flavor.
Then, when everything is done cooking you can then decide how to store it. You can put it in food-safe containers in the fridge and eat right away or freeze it. Canning the pear butter in canning jars is what you will want to do for longer term food storage.
Jars of this lovely fruit butter make a fantastic holiday gift!
The classic way to use fruit butters is just like you would use jams or jellies. Spread them on your morning toast or make a sandwich with a nut butter.
If you want an outside-of-the-box use for pear butter try spooning it over vanilla bean ice cream OR spooning it into Greek yogurt or oatmeal!
There are so many options for this versatile pear butter!
This recipe for Crock-Pot Vanilla Spiced Pear Butter is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Crock-Pot Vanilla Spiced Pear Butter Recipe
- Peel, core and cut the pears into medium sized chunks and add them to the jar of a blender. Blend until pears are pureed and smooth.7 Pounds Fresh Pears
- Pour pear puree into a 6 quart or larger slow cooker.
- Place the lid on the slow cooker but prop it open slightly with a wooden spoon to allow moisture to escape. Cook on LOW for 8 hours.
- Add the remaining ingredients to the slow cooker and stir to combine.3 ½ Cups Granulated Sugar –1 ½ Teaspoons Pure Vanilla Extract –1 Teaspoon Ground Cinnamon –¾ Teaspoon Ground Nutmeg –¼ Cup Orange Juice
- Reposition the lid with it propped open slightly again and continue to cook on LOW for 1 to 2 hours or until the pear butter is thickened and mounds up on a spoon.
- At this point you can either ladle the pear butter into clean food safe containers and store in the refrigerator for up to 2 week, the freezer for up to 1 year or you can water bath can in sterilized pint sized canning jars fitted with canning lids and rings for 10 minutes (adjusting for higher altitude as needed depending on your location).