CrockPot Fruit Butter eBook is now Available!

It’s finally here!

I am beyond thrilled to announce that the Crock-Pot Fruit Butter eBook is done and up for sale. After several months of recipe creating and tasting, I’ve collected 17 delicious Fruit Butter recipes. Sixteen of which have NEVER been featured on the blog and will only be offered in this book.

In addition to full color pictures of every single recipe, I’ve included a chapter on serving suggestions which features my super easy favorite dessert (Hawaiian Angel Cake, anyone?).

Cover Page Collage_3

The eBook is available for download and costs $5. Immediately after payment you will have the opportunity to download the PDF eBook from a third party site [I’ve personally tested the purchasing process, it’s easy, safe, and secure]. The download link will also be emailed to you after purchase.


Price/$5 USD

Add to Cart


The book contains a collection of ‘classic’ flavors including…

  • Cider Apple Butter (an easy variation of the original favorite)
  • 2 different Pumpkin Butters
  • 2 different Peach Butters
  • Multiple Berries (Cherry, Blueberry, Raspberry, etc)
  • Pineapple Butter [It’s Incredible…My absolute favorite!]


…along with some unique and delicious combos, such as…

  • Carrot Cake Butter
  • Banana Bread Butter
  • Gingerbread Butter
  • Chile Mango Butter
  • …and more!


Since I know we don’t all have the luxury of our favorite FRESH fruit available year round, several of the recipes were made using only frozen or dried fruit. I’ve also included a general cooking formula that you can follow if you want to try making fruit butter that isn’t featured in the book. Try making your own creations, I’d love to know the success stories!


Questions? Success Stories?

I’ve set up a separate email address from the blog, to ensure I can address any inquires as quickly as possible. If there are multiple questions, I’ll create a FAQ for the book and post it on this page.


I sincerely hope you enjoy the recipes as much as I do. 

4 responses

  1. Hi, I was looking at the pumpkin butter and needed to ask, how much canned pumpkin do I use in place of the fresh pumpkin. Apparently, the fresh pumpkins are gone! I am so excited about making this. My family loves, loves pumpkin.
    Oh, I made the apple butter today as well. It was truly amazing.
    Thank you so much!

    • I responded on another post, but thought I’d add my response here as well in case anyone else had the same question. If you buy the book, you get the Spiced Pumpkin Butter, as well as a Quick and Easy Pumpkin butter using canned puree.

      I would go with the larger can to replace fresh in the Spiced Pumpkin Butter recipe. I don’t have one right now, but I think they run around 28 oz. You may need to adjust the spices a bit, just taste after it cooks for a while, and add more if necessary.


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