Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!
After reading the reviews, I decided to turn the heat to low and simmer it for 2 additional hours with the lid off. It gave it the perfect consistency, but it also reduced what I got by half. Instead of 6 cups, I got just over 3. Worth the tradeoff? I'll let the people I give it to decide.
Too runny. I was looking for a consistancy of something heartier than a sauce/puree. Perhaps I will try draining the pear juice prior to throwing them into the crockpot.
I've not made this, but it sounds wonderful. Amy, since you said it turned out more like a "sauce" than a "butter". Do you think it it cooked longer or with the lid 1/2 off it would thicken up to be more of a butter or do you think it is missing something to thicken like corn starch?
I made 15 beautiful jars for Christmas gifts this year. Mine turned out more like "sauce" than "butter" but it was still easy and delicious!
I made this last year and intend to make it again this year. It's a very easy recipe and the end result is incredibly delicious.
This was very easy to make and my kitchen smelled wonderful all day while it cooked. I reduced the sugar from one cup to 1/2 cup as I don't like things too sweet. The flavor was good, but the sweetness was still pretty intense. The brown sugar kind of overpowered the flavor of the fruit. Next time I will reduce the sugar further to 1/4 cup.