Pear Butter

Pear Butter

55
SUNFLOWER71 2

"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

31 m servings 82 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

55
  1. 64 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ver...

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...

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

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...

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 juic...

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 "...

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

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

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 ver...

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 fr...