Spiced Fruit Butter Recipes

Steps:

• Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.

Steps:

• 1. Peel, core, and cut your apples into chunks.
• 2. In a separate bowl, mix together everything but the apples and the whiskey.
• 3. In a small saucepan, bring the whiskey up to a boil over medium heat. Continue to boil while stirring until its volume is reduced by almost half.
• 4. In your slow cooker, layer the apple chunks with the spices (like a spicy apple lasagna).
• 5. After the last layer of apples, pour in the reduced whiskey.
• 6. Sprinkle the remaining sugar and spice mixture over the apples.
• 7. Cover and cook on low for 10 hours.
• 8. Once done, transfer all the apples to your blender. The amount of leftover juice that you transfer with the apples will depend on how thick or thin you would like the apple butter to be.
• 9. Once the apple butter is blended thoroughly, you can store or can it.
• 10. Make sure you follow your canner's safety instructions if canning.

Steps:

• Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
• In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.