After much searching for what to do with pears that would last more than a few days, with no success, I made up my own. It can be made with sugar or Splenda, I’ve made both and everyone loves it. It’s made in a crock pot so it’s easy to make for even a beginner.
How To Make Pear Butter
- 40 medium pears
- 1 ½ cups sugar
- 2 tsp cinnamon
- 2 tbsp lemon juice
- Cook the pears along with the rest of the ingredients in a crockpot for 8-12 hours. Set the crockpot on low heat. Your cooking time depends on the size and power of your crockpot, and how thick you like your butter to be. I let mine go overnight since it reduces the batter’s volume by about half.
- Around the last hour, use a wooden spoon or whatever utensil you have to prop the crockpot open. You want the steam to escape so the butter mixture can thicken. Make sure to use a large pot splatter-guard since the mixture will spatter as it boils slowly.
- Wash some jars in hot, soapy water. Rinse and sterilize the jars by boiling them for 10 minutes. Keep the jars under hot water for the meantime.
- Keeping the jars hot will prevent them from breaking when you fill them with hot pear butter. Place the lids in a pan of hot water for 5 minutes.
- Fill the jars about 1/4 inch halfway. Wipe off any spilled pear butter. Then seal the lids and tighten the ring around them.
- Put the jars in a canner and keep them covered in at least 1 inch of boiling water.
- Boil the pint jars for 15 minutes. If you’re using a pressure cooker, process them for 15 minutes at 15 pounds per square inch.
- Once your pear butter is finished processing, feel free to store it or serve it with bread.
How To Make Pear Butter
Ingredients
- 40 medium pears
- 1 ½ cups sugar
- 2 tsp cinnamon
- 2 tbsp lemon juice
Instructions
-
Cook the pears along with the rest of the ingredients in a crockpot for 8-12 hours. Set the crockpot on low heat. Your cooking time depends on the size and power of your crockpot, and how thick you like your butter to be. I let mine go overnight since it reduces the batter's volume by about half.
-
Around the last hour, use a wooden spoon or whatever utensil you have to prop the crockpot open. You want the steam to escape so the butter mixture can thicken. Make sure to use a large pot splatter-guard since the mixture will spatter as it boils slowly.
-
Wash some jars in hot, soapy water. Rinse and sterilize the jars by boiling them for 10 minutes. Keep the jars under hot water for the meantime.
-
Keeping the jars hot will prevent them from breaking when you fill them with hot pear butter. Place the lids in a pan of hot water for 5 minutes.
-
Fill the jars about 1/4 inch halfway. Wipe off any spilled pear butter. Then seal the lids and tighten the ring around them.
-
Put the jars in a canner and keep them covered in at least 1 inch of boiling water.
-
Boil the pint jars for 15 minutes. If you're using a pressure cooker, process them for 15 minutes at 15 pounds per square inch.
-
Once your pear butter is finished processing, feel free to store it or serve it with bread.
Nutrition
- Calcium: 17mg
- Calories: 393kcal
- Carbohydrates: 102g
- Fat: 1g
- Fiber: 1g
- Iron: 1mg
- Protein: 1g
- Saturated Fat: 1g
- Sodium: 1mg
- Sugar: 100g
- Vitamin C: 4mg
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