No sieve used here! This recipe uses all but the core of the pear, and has a nice texture and taste. Adjust the amount of orange rind to your liking.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pears into a large pot, and fill with enough water to cover. Bring to a boil, then cook over medium heat until fruit is soft, about 30 minutes. Drain and transfer the pears to a blender. Puree the pears and return them to the pot.

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  • Stir the sugar, sweetener, orange zest, nutmeg and orange juice into the pot and bring to a boil. Cook, stirring frequently until slightly thickened, about 15 minutes. Remove from the heat and stir in the gelatin until completely dissolved. Ladle into hot sterile jars and seal with lids and rings, or fill freezer containers and freeze if you prefer.

Nutrition Facts

43.5 calories; 0.4 g protein; 11.3 g carbohydrates; 0 mg cholesterol; 1.1 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2008
This is really good! I used Bosc Pears and left the skins on and it looked so pretty pureed with little flecks of warm earthy brown pieces in the butter. I found that the citrus was a little too intense so I will leave out at least 1/2 the amount of the zest next time. I have never made this before so I am not sure how thick this should be. Is it supposed to be spreadable? Mine came out a little like pudding in consistency. Im very happy with it and I recommend this recipe and will make it again. THX. Read More
(58)

Most helpful critical review

Rating: 3 stars
10/08/2018
This is the first time I've ever attempted to make pear butter and I don't think it turned out how it's supposed to. It's like apple sauce consistency. The gelatin would not dissolve! Any tips for getting the gelatin to dissolve? Also can somebody tell me if I am supposed to boil the jars after I pour the butter in and seal them or how long does this stuff keep in the fridge? I gave it 3 stars because while it does taste good it's just not a good consistency but I'm not sure if it's the recipe or my lack of experience. Any input on how I can make it better next time would be greatly appreciated! Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2008
This is really good! I used Bosc Pears and left the skins on and it looked so pretty pureed with little flecks of warm earthy brown pieces in the butter. I found that the citrus was a little too intense so I will leave out at least 1/2 the amount of the zest next time. I have never made this before so I am not sure how thick this should be. Is it supposed to be spreadable? Mine came out a little like pudding in consistency. Im very happy with it and I recommend this recipe and will make it again. THX. Read More
(58)
Rating: 5 stars
09/15/2008
This is really good! I used Bosc Pears and left the skins on and it looked so pretty pureed with little flecks of warm earthy brown pieces in the butter. I found that the citrus was a little too intense so I will leave out at least 1/2 the amount of the zest next time. I have never made this before so I am not sure how thick this should be. Is it supposed to be spreadable? Mine came out a little like pudding in consistency. Im very happy with it and I recommend this recipe and will make it again. THX. Read More
(58)
Rating: 4 stars
11/22/2010
WE JUST DOUBLED THIS AND USED 8 CUPS OF PEARS. WE LEFT OUT THE ORANGE AND IT IS WONDERFUL. IT MADE ONLY 5 JARS S NEXT TIME WE WILL MAKE 4 TIMES AS MUCH TO MAKE 10 JARS!YUMMY! Read More
(16)
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Rating: 5 stars
01/04/2013
Great recipe! This would be good on waffles or pancakes. Read More
(4)
Rating: 5 stars
12/31/2012
Oh My! So Good and easy too! I used a mix of pears and apples; added 2 tsp. of butter after putting it back in the pan; and 1/4 tsp. cinnamon just cus I love it. Thanks for the recipe:) Read More
(2)
Rating: 3 stars
10/08/2018
This is the first time I've ever attempted to make pear butter and I don't think it turned out how it's supposed to. It's like apple sauce consistency. The gelatin would not dissolve! Any tips for getting the gelatin to dissolve? Also can somebody tell me if I am supposed to boil the jars after I pour the butter in and seal them or how long does this stuff keep in the fridge? I gave it 3 stars because while it does taste good it's just not a good consistency but I'm not sure if it's the recipe or my lack of experience. Any input on how I can make it better next time would be greatly appreciated! Read More
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