Easy Pear Butter
This past weekend was everything I love about Fall.
Long walks with friends in the crisp autumn air. Lazy mornings enjoyed at the coffee shop nextdoor. Days snuggled in cozy sweaters and fluffy slippers. Turning leaves everywhere on fire with color. Catching up on episodes of my favorite fall shows, and then watching a moving book club pick come to life in the theater with friends. Taking full advantage of Daylight Savings Time to sleep in an extra hour. Sunday morning worship and words.
And of course, in my opinion, all good weekends must include some quality time in the kitchen.
This particular weekend was all about the pears for me. Ever since my trip in October to visit Harry & David, I have been craving pears nonstop. And then somehow buying them nonstop. :)
So to use up a few leftover ripe pears this weekend, I decided to make a quick small batch of stovetop pear butter. It’s basically like apple butter — but with pears!
This is no all-day, enormous batch, canning recipe though. Just an easy pear butter recipe that can be ready to go in 1 hour. It’s also naturally sweetened with honey, so you can feel good about generously layering a little extra onto your toast or muffin or wherever you may enjoy your pear butter.
I’ll add it to my list of things I love about fall. It’s seasonal, full of yummy spices, and oh-so-comforting and sweet.
Hope you enjoy it as much as I do!
Easy Pear Butter
This easy pear butter recipe can be made on the stove in 1 hour, and is perfect for spreading on toast other favorites!
Ingredients:
- 3 lbs. ripe pears, peeled, cored and diced
- 3 Tbsp. honey
- 1 Tbsp. lemon juice
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- pinch of groud nutmeg
- pinch of ground cloves
Directions:
Stir all ingredients together in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat to medium low and simmer for about 50 minutes, covering so that the lid is slightly open, and stirring occasionally. Keep an eye on the mixture so that the bottom does not burn. Once it has reduced slightly and thickened, remove from heat and transfer to a food processor. Pulse until smooth. (Or you can skip this step and keep the pear butter chunky.)
Transfer to canning jars or a heat-proof container, seal, and refrigerate until ready to use. Keep for up to a week.
*If your pear butter is too thin, feel free to run the mixture through a strainer to remove extra liquid. Alternately, let the mixture simmer on the stove longer to reduce more.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
made this today 9 lbs of pears put up 6 jars.. Tastes Great!!thanks for sharing!!
That’s awesome Melissa, thanks for giving the recipe a try — we hope you enjoy all that pear butter! :)
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I just so happened to have exactly 3lbs of pears from our pear tree. I made the pear butter today and it came out great! My family really enjoyed it. Thanks!
Wow, lucky you! We wish we had a pear tree! :) We’re so glad you and your family enjoyed this recipe!
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Those of you that have made this recipe and put it through a hot water bath how long does that preserve the pear butter?
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I just tried this with about 20 lbs of pears. Unfortunately I did the math and added the cinnamon and it was way too much. I should have been tasting it a bit at a time. At least my daughter says she likes it. Good thing, she’s got about a gallon and a half of pear butter in her future!
Oh no! We’re glad your daughter likes it though! Maybe you could make another batch, or at least a half batch without cinnamon, and mix the two together to salvage it? We’ve had to do that to things where we’ve accidentally added too much spice, and it usually helps a lot!
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Just made a batch of this using 2 very large , very ripe pears plus one granny smith apple. OMG so delicious!
Thanks for sharing, we’re so glad you enjoyed this! :D
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Just finished making this Pear Butter recipe, in an RV no less. Turned out yummy! Thanx for the recipe.
Wow, we’re impressed! :D And we’re so glad you enjoyed it!
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How many oz does this recipe make?
Hi Lakin — this recipe yields about 2 cups, so it should be about 16oz.
Can this recipe be frozen?
Hi Katy! Hmmm, good question. We haven’t tried freezing this ourselves but we think it should be okay. We hope you enjoy!
So thrilled to see a recipe that sweetens with honey!!! I have pears ripening on my counter and I can’t wait to make your recipe! :)
Thanks Christina! We hope you enjoy this!
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I made this and put in the county fair and won first place. I’m so happy thank you so much for this recipe it taste wonderful. ?
Was hoping to make this and use canning jars. How long will it be ok for??
Hi Missy! If canned appropriately, this may last for up to a year. We hope you enjoy!
I put pears in crockpot last night around 8 p.m. and kept on through night. Just checked and it’s more like applesauce consistency, watery. How can I thicken? I don’t want to keep going in crockpot for a burnt taste?
Hi Nikki! Hmmm, we have to say we haven’t tried this in the crockpot before. However, if your pear butter is too thin, feel free to run the mixture through a strainer to remove extra liquid. Alternately, let the mixture simmer on the stove longer to reduce more. We hope this helps!
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I’m making this right now with pears from our tree and it smells like heaven in our house! I do have a question, is it really only good for one week if sealed in a canning jar?
Hi Audri! Yes, that’s correct. However, you can definitely follow the traditional canning method for jams/fruit butters which will preserve it for longer. We hope you enjoy!
I would like to make this pear butter to can so we have it through the year it says only a week .. How can I do it for longer … I’m new to canning .. Thank you
Hi Gerie! We haven’t used the traditional canning method for this, but you definitely can, as long as you have the materials. There are a number of guides and tutorials out there, and here is just one of many:
My mother used to make this with the leftover pear skins from canning. She just covered the tops of the jars with paraffin, and we enjoyed it all winter. Wax never seemed to work for me. Can it be caned in a water bath?
Hi John! We haven’t tried canning this for long term, but we think if you followed the traditional method for canning fruit preserves/butters, then you should be good. We hope you enjoy this!
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Thank you!!! I bought a huge bag of pears on sale and was stuck for something to do with them. I think this will make my house smell delicious while it cooks!
Awesome, Danielle — we hope you enjoy this! :)
I can sterilize the jars to put the butter in but how do I need to seal them?
Also I want to send a jar to a friend and it will likely take 3-4 days by mail, will it be alright if it is out of refrigeration that long? Many thanks.
Hi Sharon, we’re sorry for just now responding to your comment! We haven’t tried canning this long-term ourselves, and unfortunately don’t have a lot of experience with canning, so it’s hard for us to say. Do you have a canning kit?
Is there a substitute I can use for lemon juice?
Hi Martha! Unfortunately we can’t think of a good substitute for lemon juice in this particular recipe (it gives the pear butter a nice hint of acidity and helps balance out the sweetness).
Can you start this on stove top, then run it through a mill, and then put in crock pot to finish cooking to get thick?
Hi Ruth! We haven’t tried that, but we think you would probably be okay to just cook it entirely on the stove.
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i just made this. very tasty. i will use it with my stuffed pork loin and as a tasty spread/sauce. i froze some for later when i will add it to my roasted squash soup. love the spice choices.
Delicious and easy. I added a little sweet vermouth. Share with friends and score big points.
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Very easy to make, delecious
thanks for the simple, delicious, and easy to make recipe!
I found this to be more “spicy” than I had expected and hoped. I can’t figure out which spice was too much but I think it might be a combination of all of them that I would tone down. I also did not find it sweet enough, so I added 1 TBS of brown sugar to create a bit of a sweetness difference. There is no vanilla, which I felt would be missed, so I added one split vanilla bean, which I added both the seeds and the pod and steeped while boiling and removed the bean afterwards. In all, I feel that the seasonings on this are not good as published. I would make changes next time and add spices in smaller amounts as I cooked.
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Made this, very yummy! Made a second batch and substituted cardamom for ginger. It went wonderful with goat cheese and crisps. Love it!
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Made this recipe tonight and it was super easy with great results.
So easy and so delicious! Planning to make more to give as favors to my Thanksgiving guests.
This is a wonderfully simple way to use some excess fruit. It is so delicious!!
This is perfect, I was looking for a smaller (non-canning recipe)! Super excited to try this as a cake filling… spiced cake with brown butter buttercream and pear butter 🤤
It smelled so Good that honey bee came to in to investigate !(caught and released outside) Also made in RV. Yummy and so delicious !
Thank You
We received a large gift box of Harry and David’s pears for the holidays, that we just couldn’t eat fast enough. I used 5 large pears (3 lbs) and got 2 cups of delicious pear butter. I did have to strain off a bit of liquid, but that wasn’t a huge issue. Thanks for the simple recipe.