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+ servings
Sense & Edibility's Apple-Pear Butter

Apple-Pear Butter Recipe

Apple cider vinegar adds an unexpected kick to this fruit butter.
Course Accompaniments
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 4 pints


  • 3 lbs apples chopped (use gala, fuji, honey crisp, or macintosh)
  • 1 lb ripe pears chopped
  • 1 cup packed dark brown sugar
  • pinch of kosher salt
  • 1 cup apple cider
  • 1 cup apple cider vinegar
  • juice of 1 lemon
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp vanilla extract


  • Preheat your oven to 400°F.
  • In a large dutch oven, or cast iron pot, combine the apples, pears, sugar, salt, cider and vinegar. Bring this mixture to a boil, and reduce the heat to a simmer. Partially cover the pot with the lid and simmer for 15 minutes.
  • Add the lemon juice, cinnamon, ginger and vanilla. Stir to combine. 
  • Using an immersion blender, or a traditional blender, puree the mixture in batches until completely smooth. Return the pureed apple-pear mixture to the pot. 
  • Transfer the pot to the preheated oven and cook for 30 minutes. Carefully, remove the pot from the oven and stir. Continue cooking and stirring in 30 minute increments until the mixture has reduced and thickened. See notes for slow cooker method.
  • Remove from the oven and fill sterilized mason jars. If canning: can according to manufacturer's instructions. Seal tightly and refrigerate for up to two weeks. 


  • To finish in a slow cooker, pour the mixture into a slow cooker and cook on low for 7-9 hours. Remove the lid from the slow cooker and cook for an additional hour, or until most of the liquid has evaporated and thickened. 
  • Serve on pancakes, toast, bagels, english muffins, or this fruit and grain pumpkin bread.