"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." — UpstateNY Cooker
Watch video tips and tricks
pears, quartered and cores removed
granular sucrolose sweetener (such as Splenda®)
grated orange zest
1 (.25 ounce) envelope
unflavored gelatin powder
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.
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!
Great recipe! This would be good on waffles or pancakes.
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 :)
* Percent Daily Values are based on a 2,000 calorie diet.
Easy, Low-Sugar Pear Butter
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: < 1
Learn how to make an elegant curried pear soup garnished with sweet yogurt.
See how to make a great fall and winter coleslaw.
See a few simple shortcuts for making easy creamed spinach.