I love apple butter. I mean, who doesn’t right?
My go-to recipe for apple butter is from one of my favorite canning cookbooks, Canning for a New Generation by Liana Krissoff. I was excited to find that Krissoff includes a variation on her apple butter recipe for pears. Since I have an abundance of pears from our tree I had to give it a try.
Spiced Pear Butter
Adapted from Canning for a New Generation
- 6 pounds pears, cleaned, cored and spots removed
- 2 cups cider, apple or pear juice (I used juice I made from my pears last year)
- 4 cups water
- 2 tablespoons brown sugar/cup of puree (I used 22 tablespoons or just over 1.25 cup)
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- Put your pears, cider and water into a large pot and bring to a boil. Reduce heat and simmer until the pears are soft and the skins are coming off. If you want to remove the skins, run the fruit through a food mill. I left my peels in with the pears and pureed the whole thing with an immersion blender.
- Measure out your puree as you add it to a large crock pot. Stir in the sugar and spices. Cover partially so there’s plenty of room for steam to escape and let cook on low until it reaches your desired thickness. I usually leave mine overnight and into the next day. Stir every few hours.
- Fill sterilized 8-ounce jars with hot pear butter, leaving 1/2″ headspace. Wipe the rims, apply the lids and bands, and process in a waterbath canner for 10 minutes. Makes eight 8-ounce jars.