Try a New Recipe: Pear Butter (& Canning Tips!)

Before we get into this luscious fall recipe, I need to do a little shameless plug. Some of you may have heard of Foodbuzz’s Project Food Blog? You may or may not know that I am a competitor! You can read my first Project post here.

If you love my recipes, and maybe even my blog, The Bad Girl’s Kitchen, please go over and Vote For Me at Project Food Blog. Be sure to vote before the polls close on September 23rd!

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Now we return you to the previously scheduled recipe…
This recipe came about after I discovered how much I LOVE homemade Apple Butter. And since I have sooooo many pears from our trees in town. I decided I could make the Pear Butter using the same technique, just varying the spices. It is so simple. Not quick, but simple. The Pear Butter is inspired by the Apple Butter recipe from Not Your Mother’s Slow Cooker Cookbook.
The pear butter turned out great! Smooth and delicious. And so easy.
Pear Butter
Makes about 10 cups in a six-quart slow cooker.
Does anyone make pear butter? I don’t know. But this is an easy recipe in the slow cooker, with very little hands-on time until you’re ready to can the butter. Be sure to use unpeeled pears, since the pectin in the skins will help make the butter nice and thick. The yield will vary, depending on how thick you like your butter.
Setting and Cook Time: LOW for 12 to 20 hours; cooker is uncovered at 10 to 12 hours
5 pounds pears, unpeeled, cored, and cut up, or enough pears to fill your cooker
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of salt
  1. Coat the slow cooker with nonstick cooking spray. Fill with the pears, almost to the top; the exact amount is not critical. As you load in the pears, sprinkle with the sugar in layers. Cover and let stand at room temperature all day; the pears will exude some of their own juice and collapse slightly. Pears are very juicy.
  2. Add the spices and salt and toss the pears with a large wooden spoon. Cover and cook on LOW for 10 to 12 hours, or overnight.
  3. In the morning, remove the lid and let the pear butter cook an additional 2 to 8 hours on low to reach the desired thickness.
  4. Prepare your canning jars and lids during the last hour or so of cooking. Wash your jars and place them in a pot of very hot water, over the tops of the jars, but do not boil. Place your flat lids in a saucepan and cover with boiling water, then let sit off the heat. Have your clean screw rings ready, along with your towel, tongs, damp dish cloth, etc. (see here for canning hints)
  5. Keep the slow cooker on low so the pear butter remains hot. Use a hand held immersion blender right in the crock and puree’ the butter until it is as smooth as you’d like. Ladle the hot pear butter into hot glass jars, wipe rims, place hot flat lids on top and secure with screw rings. As jars are filled, place them on a clean towel, upside down. When all the jars are filled, let sit upside down for 10 minutes, then turn all jars right side up. Let cool on the counter for about 24 hours, then check for seals. In the meantime you should hear little pops as the jars are sealing. After 24 hours, press lightly on the middle of the lids, if a lid bounces back, it has not sealed and should be refrigerated. Store unsealed jars, covered, in the refrigerator for up to 2 months. Or transfer to small plastic storage containers and freeze for up to 3 months.
Canned pear butter should be good for at least one year.
Serve cold or at room temperature.
Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

Thanx dear for dropping by n your precious time..

you have an awesome space here and love your fascinating recipes. I have voted for you..:)
Keep visiting…

Martha (MM)

I agree with Linda, I really love apple butter and have made that homemade before – I would imagine pear butter would be fantastic too!

Thanks for pluggin’ our awesome current and previous members of Our Krazy Kitchen who are also in the contest.

Good luck to all! 🙂


I’ve seen so many posts of fruit butters the past couple weeks. It just reminding me that I need to whip up a batch of my own! Your pear butter sounds delish!

Good luck on the blog competition!