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Homemade Pear Butter
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Prep Time:
40 minutes
Cook Time:
180 minutes
Total Time:
230 minutes
Transform abundant pears into a fragrant, spiced pear butter that elevates your breakfast toast.
Ingredients:
  • 4 to 5 lbs chopped Bartlett pears, do not peel or core them (remove any bruised or damaged parts)
  • 1 star anise
  • 2 Tbsp chopped fresh ginger
  • 2 cups water
  • 1 cup lemon juice
  • 2-3 cups sugar (adjust down or up given the sweetness of the pears)
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon lemon zest
Instructions:
  • Simmer the pears with star anise and ginger in a pot with water and lemon juice until pears are soft and mashable, approximately 25 to 40 minutes.
  • Strain the cooked pears through a food mill, discarding the star anise. Make sure to press the mixture through with a pestle if using a chinoise, letting the liquid and pears fall into a large bowl. Remove any remaining solids like seeds, stems, or tough parts.
  • Combine the pear purée and sugar in the pot. Measure the resulting purée and transfer it to a large (8-qt), wide, thick-bottomed pan. For every cup of pear purée, mix in 1/3 to 1/2 cup of sugar, adjusting based on the pears' sweetness. Stir until the sugar dissolves. Mix in the cardamom, nutmeg, and lemon zest. Taste and adjust seasonings as needed.
  • Simmer slowly on medium heat, stirring regularly to avoid any sticking, until the purée reaches a thick consistency. To test, place a small amount on a chilled plate; it should not run. This process may vary from 45 minutes to 2 hours, depending on the quantity being cooked.
  • Get ready for canning: While the mixture cooks, set up a water bath for canning. Place a steamer rack in a large stockpot, and arrange 6 to 8 half-pint canning jars on top. Fill both the jars and the pot with hot water, ensuring the jars are submerged by 1 inch. Bring to a boil, then lower the heat to a simmer. Clean the lids with hot, soapy water.
  • After the pear butter is prepared, carefully pour it into the hot jars, leaving 1/4 inch of space at the top. Wipe the jar rims, then seal by screwing on the lids fingertip-tight. If planning to store at room temperature, follow proper canning procedures. Submerge the jars in a stock pot with canning tongs, ensuring they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes. Enjoy your pear butter for up to 1 year! If you enjoyed the recipe, kindly leave a rating and comment below.

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