Direction

1. Peel and core your fruit, then chop them up into small chunks. The smaller the chunks, the quicker they’ll cook down.
2. Fill a six-quart slow cooker to the brim with your chopped fruit. Add in 2 cups of apple cider (or water), cover with a lid, and set your timer to four hours on high heat.
3. Occasionally give the fruit a stir.
4. After four hours, the mixture will be a mushy and bubbling pot of gold.  If you like a smoother consistency, you can puree the fruit with an immersion blender right in the pot. 
5. Prepare a spice sachet by wrapping a layer of cheesecloth around your cinnamon and allspice, then add that to the pot.
6. Prop the lid open slightly with a wooden spoon to let the steam escape, then reset the timer to eight hours on low heat.
7. Give the mixture a good stir every couple of hours to evenly distribute the spice flavoring.
8. Over time, the mixture will start to reduce and brown into a decadently thick consistency. It starts to sputter and spatter more as it’s closer to being done, and by the time your eight hours are up, you should be left with roughly half the amount of fruit in the pot.
9. Then remove your spice sachet, and funnel your spiced apple-pear butter into hot, clean pint jars, leaving about 1/2 inch headspace.
10. Wipe the rims with a damp cloth, then seal with lids and rings. Process the jars in a boiling water bath for 10 minutes, adjusting time for altitude as needed
11. Alternatively, you can simply let them cool to room temperature and then refrigerate them or freeze them.