Pear butter is lightly scented with orange and nutmeg. This is an old recipe from a dear friend. Its taste is so good in toast or even on top of steak or chicken.

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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.

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  • Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.

  • Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

82.3 calories; 0.2 g protein; 21.5 g carbohydrates; 0 mg cholesterol; 0.6 mg sodium. Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/26/2004
This is a long one…The recipe makes a good pear butter but needs some tweaking. 1) I used 6-1/2 lbs. of fairly large pears and came up with exactly 2 qts. of pulp. 2) The cook time is way off--to get it thick enough to consider butter and give it a nice color it has to be cooked for at least 2-3/4 hours. 3) The orange flavor is a bit much. Next time I’ll cut the juice down a bit(not the zest as it looks pretty in the jar). I’ll also put it in the crockpot on low overnight (8 or more hours) next time so I don’t have to hover over the stove stirring for hours on end. A note about checking for doneness: Don’t go by the cooking time, drop a little on a plate and if watery liquid seeps out around the edges it needs to cook longer. Oh, and I got 7 half-pint jars (3-1/2 pints instead of the 2 pints stated). Read More
(629)

Most helpful critical review

Rating: 1 stars
10/28/2006
4 lbs. of medium pears yielded a very scant quart of pulp. Prep time is not even close. It took a full hour to soften the pears (partly the fault of the fruit I know.) "Large pot" isn't a very helpful description. The second phase of the cooking took 2 hours and the product was still not "butter " I think an earlier reviewer was correct. The flavor was bland and indifferent but again perhaps the problem was in the fruit. Read More
(37)
81 Ratings
  • 5 star values: 34
  • 4 star values: 36
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
10/25/2004
This is a long one…The recipe makes a good pear butter but needs some tweaking. 1) I used 6-1/2 lbs. of fairly large pears and came up with exactly 2 qts. of pulp. 2) The cook time is way off--to get it thick enough to consider butter and give it a nice color it has to be cooked for at least 2-3/4 hours. 3) The orange flavor is a bit much. Next time I’ll cut the juice down a bit(not the zest as it looks pretty in the jar). I’ll also put it in the crockpot on low overnight (8 or more hours) next time so I don’t have to hover over the stove stirring for hours on end. A note about checking for doneness: Don’t go by the cooking time, drop a little on a plate and if watery liquid seeps out around the edges it needs to cook longer. Oh, and I got 7 half-pint jars (3-1/2 pints instead of the 2 pints stated). Read More
(629)
Rating: 5 stars
06/05/2008
EASY RECIPE!!! I cooked mine in the crock pot just add everything in the crockpot and cook till tender. Then blend and process in hot water bath for 10 minutes ENJOY Read More
(311)
Rating: 5 stars
08/10/2008
This is the best pear butter recipe I have ever made. Use slightly under-ripe pears. The cooking will bring out the sweetness and pear flavour. Make it easy; quarter the pears and take out the bad spots, then when they're softened, run them through the food mill to remove the seeds, stems, and peel. To make pear sauce, add sugar and cook for another 15 minutes or so, without adding the other ingredients. I use less sugar than the recipe calls for; this recipe is way too sweet for my tastes. Read More
(203)
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Rating: 5 stars
09/04/2008
FANTASTIC RECIPE I altered it to siut my needs. I used a 4qt. crockpot. I quartered and removed seeds placed all pears in the pot to heaping. Then I added 4 cups sugar 1/2 cup white grape juice 1/2 teaspoon nutmeg 1 teaspoon cinnamon and 1 teaspoon orange extract. Put it on low and let it cook overnight ( 8-10 hours). In the morning I used a hand blender to blend righ tin the pot. Then I processed pint jars and filled them ( nine jars). THen processed in a hot bath for 10 minutes. I received several compliments. This was the 1st time I had ever made this item. Read More
(193)
Rating: 4 stars
10/08/2006
Delicious. I prefer a chunky version thus eliminating the food mill -- tedious. Plus prep time is longer if pears are small and you peel them. Cooking time is 1 hour not 1 minute and it's not "Ready in" 31 minutes... Read More
(50)
Rating: 5 stars
09/28/2006
This is a great recipe. I made 14 half-pints today. The orage zest and nutmeg gives it a great taste. Thanks! Read More
(42)
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Rating: 4 stars
08/27/2010
I just finished 5 batches of pear butter yielding 37 half-pint jars. I followed the recipe as written and resulting product has a wonderful deep pear-citrus flavor. Here s what I learned from the process. For multiple batches don t cook more than one batch in each pot. Combining batches adversely affects evaporation and product doesn t reduce properly. It takes far longer to cook down than indicated- approximately 3 hours for 2nd part. Heat needs to be on low heat and stirred every five minutes to prevent scorching. Stirring frequently becomes more and more critical toward the end. You can t leave this at all while it s cooking. I used an emersion blender instead of a food mill or grinder. Worked beautifully and it saved time effort and pots. Keep children or pets out of the kitchen while you re cooking this. It s like edible napalm. If it splashes on you it sticks and keeps burning so be careful. It s never going to mound on a spoon- a tiny hill maybe but not a mound while it s hot. It s done when you put a spoonful on a plate it stays together and the liquid does not separate significantly at the sides. Understand that this is a labor of love to make but it s very good. It takes your undivided attention for a whole day (or two). My kitchen is a wreck. My stove my pots and my floor are one big sticky mess. I will certainly make this again but not anytime soon. Read More
(42)
Rating: 5 stars
10/09/2007
This is a fantastic way to use those hard little pears you can't eat! It's great on toast ham or pork! Read More
(40)
Rating: 1 stars
10/28/2006
4 lbs. of medium pears yielded a very scant quart of pulp. Prep time is not even close. It took a full hour to soften the pears (partly the fault of the fruit I know.) "Large pot" isn't a very helpful description. The second phase of the cooking took 2 hours and the product was still not "butter " I think an earlier reviewer was correct. The flavor was bland and indifferent but again perhaps the problem was in the fruit. Read More
(37)