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 1/2 cup sugar
- 2 tsp cinnamon
- 2 tbsp lemon juice
- Peel, core, and quarter pears. (We used about 50 small pears that were about 2 1/2 to 3 inches across).
- Put through grinder or process in food processor until it has the consistency of applesauce. You should have about 4 quarts of pureed pears.
- Cook all ingredients in crockpot for 8-12 hours. Set the crockpot on low heat. Cook time depends on the size and power of your crockpot, and how thick you like it, I let mine go overnight. It will reduce in volume by about half overnight.
- About the last hour, use a wooden spoon or whatever you have handy to prop it open, because you want the steam to escape so it can thicken. Or use a large pot splatter-guard since it will spatter as it boils slowly.
- Wash the jars in hot, soapy water and rinse, then sterilize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.
- Keeping them hot will prevent the jars from breaking when you fill them with the hot pear butter. Put the lids into a pan of hot, but not quite boiling water for 5 minutes.
- Fill jars to within 1/4 inch of the top, wipe any spilled pear butter of the top, seal the lid and tighten the ring around them.
- Put them in the canner and keep them covered with at least 1 inch of water and boiling.
- Boil pint jars for 15 minutes, quarts for 20 minutes. If you use a pressure cooker, process for 15 minutes at 15 pounds.