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There is nothing easier than this pear butter made entirely in a slow cooker. Simply place all of the ingredients in the cooker the night before and wake up to the aromas of fall. After a quick spin in the blender, this recipe is ready to can or freeze! PRINT the recipe: https://bit.ly/3B82JOg SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: https://www.wyseguide.com/ Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ INGREDIENTS 10 lb pears 2 tbsp lemon juice 3 tbsp honey 3 cinnamon sticks 1 1/2 tsp ground ginger 12 whole cloves, crushed 6 whole cardamom pods, crushed 3 vanilla beans (or 1 tbsp vanilla extract) INSTRUCTIONS Cut ripe pears into quarters and remove the core. Slice roughly into ½-inch pieces and place in a 7- or 8-quart slow cooker. Add lemon juice, honey, cinnamon sticks, and ground ginger. Place cloves and cardamon pods in a small cheesecloth bag and add to the pears. Slice vanilla beans in half lengthwise and remove the seeds with the back of a knife. Add seeds and pods to the slow cooker. Turn the cooker on high for 8 hours. After 8 hours, remove the lid and cook an additional 1-4 hours to cook off excess liquid. Once most of the liquid has cooked off, turn off the slow cooker and cool for 30 minutes. Blend in a blender in batches until smooth, 1-2 minutes. At this point, if freezing the pear butter, pour into airtight freezer containers and freeze. If canning in a water bath, bring the pear butter to a simmer on the stove. Remove and pour into sterilized 8-ounce canning jars. Fit with prepared lids and rings. Boil in a water bath for 10 minutes, making sure jars are covered by at least 1 inch of water. After 10 minutes, remove from the water bath and allow the jars to cool for 12-24 hours. The lids should seal within 1-2 hours. Any that do not seal can be placed in the refrigerator and used. #pear #slowcooker #recipe #fall