- What is pear butter?
- Ingredients
- Cooking methods
- Canning & storage
- Uses
- Common Questions
- Ready, Set, Spread
Okay, so the other day, I was hunting for a pear butter recipe that actually made sense for my non-morning-person brain. Why is it so hard to find something easy and not packed with sugar from another universe? If you’re sick of throwing out bruised pears or dealing with jams that take forever, then, hey, you’re in the right place. This pear butter recipe is so stupidly simple, even my easily distracted dog could probably help if he had thumbs. Your kitchen’s about to smell better than a bakery, I swear. (Also, spoiler, your toast is about to get very fancy.)
What is pear butter?
Okay, so first things first. Pear butter… sounds kinda fancy, doesn’t it? I thought it was going to be one of those tricky, five-star type preserves, but actually it’s just a fruit spread. It’s smoother than jam and, honestly, creamier (but there’s no actual butter in it). Just soft, sweet pears cooked down with sugar and spices until they taste honestly magical.
People confuse it with apple butter sometimes, which is basically the same, just with apples obviously. But with pears, you get this mellow, honey-like vibe. Goes perfectly on toast, pancakes, a spoon (no judgement). It’s the kind of thing your grandma probably made, if she was the jam-making type. You’re making an old-school treat, but it’s so much tastier than the stuff from the store.
I usually give jars away during the holidays, and people act like I spent hours sweating and slaving over a hot stove. Nope. It’s easier than baking a sheet of cookies, I’m not even kidding.
“This pear butter tastes just like what my grandma used to make, only better. Never buying the grocery store stuff again!” – Lauren from Minnesota
Ingredients
When I tell you the ingredients are basic, I mean it. You probably have half this stuff already lurking around.
- 4 lbs ripe pears (whichever kind you’ve got, even the grocery store ones that look a little beaten up)
- 1 cup sugar (I use white, but brown sugar makes it deeper and a bit caramel-y)
- 1 to 2 tsp cinnamon (yes, more if you’re obsessed)
- 1/2 tsp ground ginger (optional, but nice for a little zip)
- Juice from 1 lemon (saves your pears from turning weird colors)
- Pinch of salt (trust me, it wakes up the flavors)
That’s literally it.
Cooking methods
Alright, here’s the part that always stressed me out with other recipes: the how. But listen, you’ve got options. You can use a slow cooker (my personal favorite), or just hang out by the stove if you like to keep an eye on things.
For the slow cooker: Dump everything in, give it a stir, and let it roll on low for about 8-10 hours. I usually start mine at night and by breakfast, my kitchen smells unreal. Like, instant fall. Mash it up with a potato masher, or hit it with an immersion blender for silky smoothness. Boom. Done.
If you’re on team stove-top, throw your ingredients in a heavy pot. Bring it to a simmer. Cook on low, stirring now and then (don’t let it stick), until it thickens and even the most stubborn pear pieces give up—like 2-3 hours, depending on your pears.
Both ways, you want it thick. Like, when you swipe it on a plate and it doesn’t run, you’re golden.
Canning & storage
Alright, don’t freak out at the c-word (canning). You don’t really have to can if you’re nervous or short on time, but if you want to save it for months, here’s how I roll. It’s really not that serious.
Let your pear butter cool down a hair. Spoon it into clean jars (those Mason jars always make me feel like a pioneer, in a good way). If you’re not canning, just throw on the lids, pop them in the fridge, and eat within 3 weeks.
But if you’re playing long game, boil your jars and lids for a few minutes, fill them up leaving a little space at the top, then seal them and give them a hot water bath for 10-15 min. That’s the gist. You get shelf-stable jars that’ll last for months and make the best gifts.
Personally, I freeze a jar or two just because I have commitment issues with canning. But it all works.
Uses
This is the part people neglect, which is honestly criminal because pear butter upgrades everything. A few of my favorite moves:
- Smear on toast or English muffins for a next-level breakfast.
- Swirl into oatmeal or yogurt for something basically dessert-like.
- Spread on pancakes or waffles (like syrup, but cooler).
- Drop a spoonful on pork chops or roasted chicken—sounds weird, but wow.
Okay, and if you ever bake, it crushes as a filling for turnovers or rolled in cinnamon rolls. Trust me—your family will demand this on everything once they try it.
Common Questions
Can I use less sugar?
Yep, but the flavor will be less rich. Sometimes I use honey instead, just mess with what tastes good to you.
Do I have to peel the pears?
I don’t, personally. The skin gets super soft when it cooks down, and if you blend everything, you won’t even notice. Also, less work.
What’s the best kind of pear to use?
Any, honestly. Bartlett is classic, but use whatever you’ve got. Mix them if you want. Overripe ones are fine, too.
Why is my pear butter runny?
It probably needs to cook longer. Keep simmering uncovered until it’s thick enough not to drip off a spoon.
Can you freeze pear butter?
Yes, totally. Let it cool, put in freezer-safe jars or containers, and it keeps for months. Thaw in the fridge when you get a craving.
Ready, Set, Spread
So, there you go—everything you need to know to whip up pear butter recipe that tastes like a five-star dessert but takes basically zero skill. The best part? It makes boring breakfasts special and bad pears into pure gold. Give it a try, and seriously, don’t stress if it’s not perfect. You’ll figure out your favorite twist after a batch or two. If you get stuck, check out this home canning guide for pointers. Go on—make your kitchen smell like a little slice of heaven.
Print
Simple Pear Butter
- Total Time: 555 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious pear butter recipe that transforms ripe pears into a creamy fruit spread, perfect for toast, pancakes, and more.
Ingredients
- 4 lbs ripe pears
- 1 cup sugar
- 1 to 2 tsp cinnamon
- 1/2 tsp ground ginger (optional)
- Juice from 1 lemon
- Pinch of salt
Instructions
- Prepare the pears by washing and cutting them, if necessary.
- Combine pears, sugar, cinnamon, ginger, lemon juice, and salt in a slow cooker or heavy pot.
- For slow cooker: Cook on low for 8-10 hours until thickened, stirring occasionally.
- For stove-top: Simmer on low for 2-3 hours, stirring to prevent sticking, until the mixture thickens.
- Once thick, mash the mixture using a potato masher or blend for a smoother texture.
- Cool and store in jars, either in the fridge or canned for long-term storage.
Notes
Pear butter can be used in various dishes including on toast, in oatmeal, or as a filling in baked goods. It can also be canned for long-term storage.
- Prep Time: 15 minutes
- Cook Time: 540 minutes
- Category: Condiment
- Method: Slow Cooking / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 40g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 1g
- Cholesterol: 0mg