Reviewed: Oct. 19, 2009

This was very easy to do and turned out great. It is a nice addition to my jelly and butter stock for the winter months. Thanks for sharing.

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Peggy D Watson

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Reviewed: Oct. 2, 2009

This truly is a great recipe and my family just love's it ! I only found one thing I need to change. We found that there was too much juice after the cook time. So we removed all the juice before blending and it was GREAT !!! Thanks so much for sharing it with us all.

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irate40

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Reviewed: Sep. 19, 2009

Not very good. Grainy after cooking it forever.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Aug. 15, 2009

Oh my!!! This is fantastic pear butter. I followed the recipe, except I don't have a food mill, so I peeled and cored the bartlett pears, cut into large chunks. I cooked for maybe 30 minutes with the 1/2 cup water and mashed with the old fashioned potato masher. Added the rest of the ingredients as per recipe and it has been cooking about 70 miinutes. It looks like about another 30 min. or so and it will be perfect. Love the taste. Some may want to cut the orange down a little, but it is fine for me. Thanks for this recipe.

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grandma luci

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Reviewed: Aug. 3, 2009

little bit disappointed with this recipe, my family has not liked the flavour, I thought it would be a sure winner with them

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LUKORU

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Reviewed: Dec. 28, 2008

I actually used the recipe that one of the reviews put in their review--it was wonderful. My family's favorite of the stuff I canned this year.

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persius.evans

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Reviewed: Nov. 18, 2008

This was an absolutely delicious recipe - and I don't even like pears that much! I will definitely use this recipe again. The only alteration I made was add a smidge (is that a cooking term?) of ground cloves. Thanks for sharing this recipe with us!

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kaoldt

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2008

This recipe is great, it's the same one I've been using for the last 7 yrs. It came from the 2001 Ball Blue Book Guide to Home Canning Freezing & Dehydration. This is also really good over crepes, or pancakes, or waffles. And for the lady who "cooks" hers up in the crockpot, did you check with your extension office to see if this wss a proper way? This recipe is well worth the 4 hours it takes to prepare and process. If you aren't willing to spend time (with a dash of Love) then don't call yourself a Home Canner. This is by far a family favorite, they always bring back the (empty) jars, a bushel of pears and give me the puppy dog eyes look (talk about twising your arm) because it's THAT GOOD!

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vicki

Cooking Level: Intermediate

Home Town: Danville, Illinois, USA

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Reviewed: Sep. 4, 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.

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kathy

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Reviewed: Aug. 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.

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Lizzy

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Reviewed: Jul. 31, 2008

The recipe is wonderful. I cooked the pears till they were mushy in an 18qt. roaster oven. Then drained off the juice for wine. The pears were run through a mill. At this point I had 16-17qts. of pears sauce. I added 12 1/2 cups sugar, about 4 1/2tbsp orange zest, 3tsp nutmeg, a little over 3 cups orange juice. Stirring carefully because it was FULL. In this quantity it took 6-8 hours to cook down enough to be the consistency of butter. The lid was off. I had a hard time keeping my kids out of it.

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mom2newcrew

Cooking Level: Expert

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Reviewed: Jun. 4, 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

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lassenpeak

Cooking Level: Expert

Living In: Shingletown, California, USA

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Reviewed: Apr. 1, 2008

I made this butter and thought that it was alright. Many people have loved it though. It just seemed to have taken a lot longer to cook then what was stated in the recipe. I think that I might have used too much sugar so it might be my fault, will try again.

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sosfolk

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2007

This is a fantastic way to use those hard little pears you can't eat! It's great on toast, ham or pork!

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Keepingitspicy

Cooking Level: Expert

Living In: Morden, Manitoba, Canada

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Reviewed: Oct. 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.

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Anne Fraser

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Reviewed: Oct. 18, 2006

It was very delicious. We had lots of pears to use from our neighbors tree and was looking for a recipe that was a little different. This was it. The orange flavor compliments everything so perfectly.

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mom2five

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Reviewed: Oct. 8, 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...

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joymadden

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Reviewed: Sep. 28, 2006

This is a great recipe. I made 14 half-pints today. The orage zest and nutmeg gives it a great taste. Thanks!

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Teri S

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Reviewed: Sep. 9, 2005

Delicious! Well worth the time, for such homemade goodness.

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Sondra

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Reviewed: Oct. 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).

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MOMOFADDY

Cooking Level: Expert

Home Town: Hilliard, Ohio, USA

Living In: Gallipolis, Ohio, USA

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