Print
Ingredients
Scale
- 4 pounds ripe pears (about 8–10 medium), peeled, cored, and quartered
- 1 cup water
- 1 cup granulated sugar (or to taste)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 tablespoon lemon juice (optional)
Instructions
- Combine the quartered pears and water in a large pot or Dutch oven.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the pears are very tender.
- Remove from heat and let cool slightly.
- Puree the cooked pears using an immersion blender or transfer to a regular blender. Blend until smooth.
- Return the pureed pears to the pot. Stir in the sugar, cinnamon, nutmeg, cloves, and lemon juice (if using).
- Cook over low heat, uncovered, stirring frequently, for 1-2 hours, or until the mixture has thickened to your desired consistency. It should be spreadable but not runny.
- Skim off any foam that forms on the surface.
- Pour the hot pear butter into clean jars, leaving about 1/4 inch headspace.
- Wipe the rims of the jars clean, apply lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude if necessary).
- Let jars cool completely on a towel-lined counter before storing.
Notes
- Use ripe pears for the best flavor and texture.
- Adjust sugar and spices to your preference.
- For a smoother consistency, you can strain the pear puree after blending.
- This recipe can also be made in a slow cooker on low for 6-8 hours, stirring occasionally.
- Pear butter can be stored in the refrigerator for up to 3 weeks if not canning.
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Category: Spreads and Preserves
- Method: Stovetop
- Cuisine: Irish-American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 17g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg