Fruit Butter - Crockpot

Fruit to use:
The beauty of this recipe is that you can use any fruit you choose. Make sure it is free from blemishes or bruises.  I advise that it is peeled or pitted or cored.... use only the fleshy parts.  Berries should be rinsed and destemed. Its best if Apples and pears and fruits of that nature are diced into smaller pieces.

Cooking method:
Because we are using a crockpot, you will want to let the steam evaporate and be released from the crockpot.  If you don't, you will simply have fruit puree.  The easiest way, is to use a couple chopsticks or something similar to vent the lid.  I recommend chopsticks and setting it up so that the entire lid is partially raised from the crock, this provides even moisture release.  

Storage:
Should you not want to serve it and eat ALL of it at once.... You can simply place it into an airtight container and place it in the refrigerator. About 10 days in the fridge and 3 months in the freezer.  You could place it in a mason jar and seal it if you'd like. 

Fruit Butter - Crockpot

Servings: 6
Portions: 1 Orange

Ingredients:

5lbs of your desired fruit.
1 cup of sweetener(I use splenda for baking, you could use sugar)
1/2 tsp salt
2 Tbsp Lemon juice

Directions:

1. Rinse the fruit, remove any stems, cores, peels etc. Dice/cut into smaller pieces about 1 inch is a good size.
2.  Place fruit into the crockpot and add the sweetener, salt and lemon juice
3. Stir well
4. Place chopsticks across both ends of the crockpot and place the lid across the chopsticks so that the lid is raised off the crock pot just a tad, so it is well vented. This allows the fruit to reduce properly for butter.
5. Place Crockpot on Low and cook for 8 hours, stirring every couple of hours. Cook until it is thick and spreadable.
6. Turn off the crockpot, remove the lid and let the mixture cool completely, then place in an airtight container and place in the fridge for up to 10 days.

Tips: For a smoother consistency, transfer all of the cooled mixture to a blender and puree.