Name: Pear Butter Recipe
Prep time: 5 min
Cook time: 13 h 5 min
Total time: 13 h 10 min
Yield: 3
Ingredients: 40 medium pears; 1 ½ cups sugar; 2 tsp cinnamon; 2 tbsp lemon juice

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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

0 from 0 votes

Prep: 5 mins

Cook: 13 hrs 5 mins

Total: 13 hrs 10 mins

Serves:

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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.