Fall Harvest Fruit Butter

  • Yield: 6 to 8 cups
  • Prep: 20 mins
  • Cook: 600 mins


6whole pears; peeled, cored, chopped
4whole apples; peeled, cored, chopped
2cups pumpkin or butternut squash, cubed
2whole lemons, juiced (discard peels)
1/2cup brown sugar, packed
1teaspoon cinnamon
1/2teaspoon allspice
1/2teaspoon cardamom
1/2teaspoon ground ginger
1/4teaspoon ground cloves


  1. Oil the crock of your slow cooker. Combine all the ingredients in the slow cooker. Prop the lid open by placing the thin edge of a wooden spoon handle lengthwise across the crock. This will allow the liquid to evaporate. Cook on low for 8 to 10 hours, until most of the liquid has evaporated. If you need to evaporate more liquid, switch the slow cooker to high, leave the lid propped up, and cook for 1 to 2 hours longer.
  2. Puree the mixture in batches using an immersion blender or counter-top blender. Let cool completely.
  3. Transfer to freezer bags or special freezer containers for preserves. Store in freezer for 3 to 4 months.

Reprinted with permission from The Vegan Slow Cooker by Kathy Hester (c) 2011 Fair Winds Press