This pear butter is made with maple syrup for a warming autumn flavor. Make it this fall and can it for year-round enjoyment! Your house will smell so good as spiced pear butter simmers on your stove, perfect for a cozy fall afternoon.
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Pears Are The New Apples
Pears don’t always get the love they deserve, you know? Apples are over here enjoying all of the hype and fame, getting made into butter, chunky sauces, cakes, fillings for pies, warm drinks, you name it!
Pears are autumn fruits, just like apples, and they are equally delicious. Their thin skins and juicy, sweet insides are tasty in various ways, even roasted over a fire on a stick! It’s that simple.
I’m starting a trend today called “pears are the new apples.” Don’t get me wrong, I love apples and the apple-y goodness they bring! But let’s spice a pear and see how it goes. Let’s be flexible. Let’s use what is ripe. Pears it is!
So, apple butter and pumpkin butter can move over because today we are making pear butter! With maple syrup and lots of warming fall spices, of course.
Pear Butter Canning Recipe
This pear butter will warm up your cool fall day in the best naturally sweet way. Let the rain come down, the wind blow, and the leaves crunch outside. While inside, you simmer a delicious and aromatic concoction of pears, spices, and maple syrup.
This recipe makes around six half-pint jars of pear butter using a water bath canning method. That means pear goodness all year round!
Ingredients
Fresh pears: Bartlett or Bosc pears work best for this recipe, but most pear varieties will also work!
Fresh ginger: Peel and mince it.
Pure maple syrup: Avoid the fake stuff. Make sure you use real maple syrup that comes from a tree.
Spices: Ground cinnamon, ground cloves, ground allspice, and ground nutmeg.
Make The Pear Butter
First, core and chop the pears. Peeling the pears is optional, but I like to leave them on for additional nutrients and fiber. If you want to peel them, that works just fine, too.
Note: If you choose to leave the skin on, using an immersion blender helps to process the skin into small bits so that it is barely noticeable in the finished pear butter.
Put the chopped pears into a large pot and add the minced ginger and water. Turn the stove to medium-high heat and bring the mixture to a low simmer.
Then, cover the pot and reduce the heat to low.
Let the pears cook for about 30 minutes, stirring occasionally, until they are soft.
Use a blender (immersion or regular) or food processor to puree the pear mixture until smooth.
Note: The pears may need to blend in batches if using a regular blender or food processor.
Return the pear puree to the saucepan if you used a regular blender or food processor. Then, stir in the maple syrup, spices, and lemon juice.
Now, bring the mixture back to a boil over medium heat, stirring it often.
Reduce the heat to low, and cook until the mixture thickens, which should take around 30-60 more minutes.
Can the Pear Butter
Meanwhile, prepare your boiling water canner for a water bath method. Put the canning rack at the bottom of a large pot and heat the jars in simmering water until it’s time to use them.
Wash the lids in warm, soapy water and set aside until it’s time to put them on.
Then, spoon the hot pear butter into the prepared jars, leaving ¼ inches of headspace. Use a wooden chopstick or bamboo skewer to dislodge any trapped air bubbles.
Once the jars are filled, wipe the rims and center a lid on each one. Apply the bands and adjust them to fingertip tight. Place the jars into the boiling water canner.
Process in a boiling water bath for 15 minutes. Turn off the heat, remove the pot lid, and let the jars sit inside for 5 minutes.
Use a jar lifter to remove the hot jars and let them cool for 12 to 24 hours.
Once the jars are cool, make sure to check the lids are all sealed. When sealed properly, they should not flex when the center is pressed. Now it’s time to enjoy some delicious pear butter!
Pear Butter Uses
This canned pear butter recipe is shelf-stable and should last up to a year before opening. Store opened jars in the fridge for up to two months or more.
Pear butter is an amazing autumnal addition to toast, ice cream, yogurt, or grilled meat. I love it on an English muffin with chèvre. It’s sweet and perfectly spiced to use as a middle layer in pastries, too.
This flavor is also delicious in place of jam on a charcuterie board for happy hour. Maybe make a pear cocktail to go with it!
More Fall Recipes
- No Bake Pumpkin Cups
- Homebrew Hard Cider
- Quick Pickled Pumpkin
- Pumpkin Pie Roll-Ups
- No Sugar Apple Jelly
- Apple Pie Filling for Canning
- Chunky Applesauce with Spices
Pear Butter for Canning
Equipment
- Immersion Blender or a regular blender or food processor
Ingredients
- 4 pounds pears
- 1 tablespoon fresh ginger peeled and minced
- 1/4 cup water
- 2/3 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 3 tablespoons bottled lemon juice
Instructions
- Core and chop the pears (peeling is optional). Put them into a large pot and add the ginger and water. Bring the mixture to a low simmer over medium-high heat, then cover the pot and reduce the heat to low. Let the pears cook for about 30 minutes, stirring occasionally, until they are soft.
- Use an immersion blender, regular blender, or food processor to puree the pear mixture until smooth. You may have to work in batches if you do not use an immersion blender.
- Return the pear puree to the saucepan if you used a regular blender or food processor, and stir in the maple syrup, spices, and lemon juice.
- Bring the mixture back to a boil over medium heat, stirring often. Reduce heat to low, and cook until the mixture thickens, about 30-60 more minutes.
- Meanwhile, prepare your boiling water canner for a water bath method. Put the canning rack at the bottom of a large pot and heat the jars in simmering water until it’s time to use them. Wash the lids in warm soapy water and set aside until ready for use.
- Spoon the hot pear butter into the prepared jars, leaving ¼ inch of headspace. Use a wooden chopstick or bamboo skewer to dislodge any trapped air bubbles.
- Wipe the jar rims, then center a lid on each jar and apply the band, adjusting to fingertip tight. Place the jars into the boiling water canner.
- Process in a boiling water bath for 15 minutes. Turn off the heat, remove the pot lid, and let the jars sit inside for 5 minutes.
- Use a jar lifter to remove the hot jars and let them cool for 12 to 24 hours. Check to make sure the lids are all sealed, they should not flex when the center is pressed.
Notes
- Bartlett or Bosc pears work best for this recipe.
- Peeling the skin off of the pears is optional. I like to leave it on for additional nutrients and fiber, but it can be peeled if you prefer.
- Using an immersion blender helps to process the skin into small bits so that it is barely noticeable in the finished pear butter.
Is there a way to make these with out the water bath?
If you’re not canning, you will need to freeze or refrigerate your pear butter.