After I made Pear Jam, I had several pears remaining so I decided to make some pear butter….on the same day. Really not my best idea. I didn’t realize that pear butter would have to cook for a couple hours so by the time I finally got it canned, it was late – and I was exhausted! Don’t start this recipe at 7 pm ;). It was delicious though and certainly worth it. I think I liked it even better than the jam, although it would be close =). They taste similar but the pear butter is less sweet and a little spicier. Once again, don’t be intimidated by the canner. Just be sure to follow the directions exactly. Enjoy!

Vanilla Spiced Pear Butter
7 lbs. pears, peeled, cored, and coarsely chopped
1/2 cup water
zest and juice of 1 lemon
4 cups granulated sugar
1 tbsp vanilla bean paste
1 teaspoon cinnamon
3/4 teaspoon nutmeg
juice of 1 orange

1. In a large stainless steel saucepan, combine the pears, water, lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.
2. Working in batches, transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of pear puree.
3. In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, and nutmeg. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate.
4. Meanwhile, prepare canner, jars and lids: Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water. Set the screw bands aside – they don’t require sterilizing. Place the lids – the flat round portion of the two-piece closures – in a small saucepan, cover with water and bring to a simmer. Don’t boil. Keep lids hot until you’re ready to use them.
5. Ladle hot butter into hot jars, leaving 1/4 inch head-space. Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.
6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Yield: about 7 cups.
*adapted from Good Life Eats, originally from Ball Complete Book of Home Preserving

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Categories: Jelly and Jam

2 Responses so far.

  1. Raquel says:

    You mention cardamon in the instructions but not in the recipe, how much do you use?

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