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Crock Pot Pear Butter from Canned Pears Recipe

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3.9 from 37 reviews

This delicious, homemade Pear Butter recipe uses canned pears, spices, and slow cooking in a crock pot to create a smooth, flavorful spread perfect for toast, biscuits, or desserts. The recipe includes detailed steps for both cooking the pear butter and safely canning it for long-term storage.

Ingredients

Pears

  • 5-6 pounds pears (to yield 4 pounds peeled, cored, and sliced)

Sweeteners & Liquids

  • 1 ½ cups brown sugar
  • ½ cup sugar
  • 2 tablespoons bottled lemon juice
  • 1/3 cup apple cider

Spices & Seasonings

  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ teaspoon allspice
  • ¼ teaspoon salt

Instructions

  1. Prepare Pears: Peel, core, and very thinly slice the pears to yield approximately 4 pounds of prepared fruit.
  2. Combine Ingredients: Place the sliced pears into the crock pot. Add apple cider, bottled lemon juice, brown sugar, sugar, cinnamon, nutmeg, cloves, allspice, and salt.
  3. Cook on High: Turn the crock pot on high and cook for 5 hours, stirring every hour to prevent sticking and ensure even cooking. The pears will brown and release liquid.
  4. Blend Pears: Using an immersion blender, gently blend the pears inside the crock pot until the mixture reaches a smooth, applesauce-like consistency.
  5. Reduce to Thick Consistency: Leave the crock pot lid ajar or remove it and continue cooking for an additional 2-3 hours, stirring frequently. The pear butter is done when it thickly mounds on a spoon and does not run when tested on a cold plate.
  6. Prepare Water Bath Canner: Fill a large stock pot with water halfway to two-thirds full and bring it to a simmer.
  7. Sterilize Jars and Lids: Wash 4-5 half-pint jars and place them in simmering water until ready to fill. Wash lids and rings and set aside; if using Ball lids, no need to soften in simmering water.
  8. Fill Jars: Using a jar lifter, remove hot jars carefully. Place a jar funnel over each jar and ladle in hot pear butter, leaving 1/4 inch headspace.
  9. Remove Air Bubbles: Run a bubble freer tool or a non-metallic spatula around the inside edges of each jar to release trapped air bubbles.
  10. Clean Jar Rims: Wipe the rims and jar threads with a clean damp cloth to ensure a good seal.
  11. Seal Jars: Place lids and rings on jars and tighten to fingertip tightness only.
  12. Process Jars: Place a metal trivet or jar rack in the bottom of the canner. Submerge jars with at least an inch of water above them. Cover and bring water to a rolling boil.
  13. Boil Jars: Once boiling, process the jars for 15 minutes at a steady rolling boil.
  14. Remove and Rest: Turn off heat and remove the canner lid. Let jars sit in hot water for 5 minutes before removing with jar lifter. Place jars on a towel or heat-safe surface to cool.
  15. Check Seals: After 12-24 hours, check jar seals by pressing the center of lids for no flexing and ensure lids do not move when gently lifted. Refrigerate any jars that did not seal immediately for use.
  16. Storage: Store sealed jars in a cool, dark, and dry place for up to 18 months per jar manufacturer's recommendations.

Notes

  • Use very ripe but firm pears for the best flavor and texture.
  • Stirring frequently during the thickening stage prevents burning and sticking to the crock pot.
  • The consistency test on a cold plate ensures the pear butter is thick enough to spread.
  • For safety, always follow proper canning procedures to avoid spoilage.
  • If a jar doesn’t seal properly, refrigerate and use within a few weeks.
  • Adjust sugar amount to taste if you prefer a less sweet or sweeter spread.

Find it online: https://recipethrive.com/crock-pot-pear-butter-from-canned-pears-recipe/