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small-batch pear butter - featured image

Small-Batch Pear Butter: Easy Homemade Recipe

  • Author: Harper
  • Total Time: 1 hour 35 minutes
  • Yield: 3-4 half-pint jars 1x

Description

A cozy, small-batch canned pear butter infused with cinnamon and nutmeg. This forgiving recipe uses imperfect fruit to create a thick, caramelized spread perfect for toast, yogurt, or savory glazes.

Ingredients

Scale
  • 6–7 pounds ripe pears (Bosc, Anjou, or Bartlett), quartered and cored
  • 2 medium lemons (about 1/3 cup fresh juice)
  • 2 to 2.5 cups granulated sugar
  • 2 large cinnamon sticks (or 1 teaspoon ground cinnamon)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice (optional)
  • 1/4 cup water (only if pears are very firm)

Instructions

  1. Wash pears thoroughly. Do not peel. Cut into quarters, remove cores, and chop into rough chunks.
  2. Place chopped pears in a large heavy-bottomed pot or Dutch oven. Add lemon juice, water (if using), cinnamon sticks, and cloves.
  3. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 30-45 minutes, stirring occasionally, until pears are very soft and falling apart.
  4. Remove pot from heat. Remove cinnamon sticks and cloves.
  5. Puree the pears using a food mill (to remove skins/seeds) or an immersion blender until smooth and silky.
  6. Return pureed pears to the pot. Add sugar and ground nutmeg. Stir to combine.
  7. Place pot over medium heat and bring to a gentle simmer. Cook down for 15-20 minutes, stirring frequently to prevent scorching, until the mixture thickens and leaves a clear path when a spoon is run through it.
  8. While butter cooks, prepare half-pint canning jars by washing and keeping them warm.
  9. Ladle hot pear butter into warm jars, leaving 1/2 inch of headspace. Wipe rims clean with a damp cloth.
  10. Place jars in a water bath canner with a rack. Add hot water to cover jars by at least 1 inch.
  11. Bring water to a boil. Process half-pint jars for 10 minutes (adjust for altitude if above 1,000 feet).
  12. Turn off heat and let jars sit in water for 5 minutes before removing.
  13. Place jars on a towel-lined counter and do not touch for 12-24 hours. Check seals by pressing the center of the lid.
  14. Store sealed jars in a cool, dark pantry for up to a year. Refrigerate unsealed jars and use within a month.

Notes

Use ripe, slightly bruised pears for best flavor and easier breakdown. Ensure jars are wiped clean before sealing to guarantee a proper seal. If you do not have a canner, this can be stored in the refrigerator for up to 3 weeks or frozen for up to 6 months.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Preserves
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 50
  • Sugar: 11
  • Carbohydrates: 13
  • Fiber: 1

Keywords: pear butter, canned pear butter, small batch preserves, autumn recipes, cinnamon nutmeg, homemade jam, vegan preserves, fall cooking

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Find it online: https://warmdinner.online/small-batch-pear-butter-easy-homemade-recipe/