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Pear Butter

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Spread this pear butter over sweet and savory foods, from breakfast breads to roasted chicken.
  • 4 pounds ripe USA Pears, preferably Bartletts, peeled, cored, and cut into 1-inch chunks
  • 5 cups apple cider
  • 2 ½ cups light brown sugar
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons grated nutmeg
  • ¼ teaspoon powdered cloves
  • 2 tablespoons vanilla extract (optional)

Bring cider to boil over high heat. Cook until reduced to 2 ½ cups, or half.

Add pear chunks and cook until fruit is soft and translucent, about 30 minutes. Transfer to a food processor. Puree until mixture is smooth.

Wash original pan, or use another. Add fruit puree, brown sugar, and spices, and stir to dissolve. Bring mix to a simmer, stirring frequently to avoid scorching. Cook until very thick, 30 minutes or more.

Remove from heat, cool to room temperature. Add vanilla, if using it. (Taste at this point; you may not want to add it.)

Put pear butter into clean sterilized canning jars, seal with canning lids and rings. Process according to jar manufacturer’s directions or in a boiling water bath for 10 minutes.

  • Serving Size: 1 TBSP
  • Calories: 40
  • Carbohydrate: 9g
  • Dietary Fiber: 1g
  • Protein: 0g

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