Crockpot Vanilla Pear Butter

• Vegan
• Gluten free

• Produce

  • 1 strips Orange peel
  • 2 1/2 lbs Pears, ripe

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 pinch Salt
  • 1/2 Vanilla bean

• Drinks

  • 2 tbsp Orange juice, freshly squeezed

• Liquids

  • 1/2 cup Water

Found on shelovesbiscotti.com

Description

Ingredients

• 2 ½ pounds ripe pears, peeled, cored and cut into pieces
• ½ cup water
• ½ vanilla bean, split lengthwise and scraped to release seeds
• 1-2 tablespoons brown sugar
• 2 tablespoons orange juice, freshly squeezed
• 1-2 strips of orange peel
• pinch of salt

Directions

• Combine all of the ingredients in a slow cooker.
• Cover and cook on the high setting for about 3 - 4 hours (Total time will vary based on ripeness of pear).
• Stir occasionally.
• When the pears have softened, remove the vanilla bean and the orange zest.
• Transfer to blender without the cooking liquid. If necessary, add small amounts of the cooking liquid until the right consistency is achieved. I will drop a spoonful of the pear butter on a plate, if there is no water which seeps out, it is the right consistency.
• Ladle the pear butter into sterile canning jars. Always leave about ¼ inch of head space. Try to remove as many air bubbles as possible.
• Seal with sterile lids and rings.
• Process in a boiling water bath for 15 minutes.
• Remove jars from the pot.
• Allow to cool to room temperature.
• Check the lids by pressing on the center of each seal. If it springs back, the jars need to be refrigerated. Otherwise, they can be stored in a cool dark place for about 1 year.
• Once the jar is opened, it can be stored for about 3 weeks in the refrigerator.