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Jars of homemade spiced pear butter with brown craft labels
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5 from 1 vote

Canned Pear Butter Crock Pot Recipe

Easy recipe for Spiced Pear Butter, with cinnamon, nutmeg, cloves, and allspice.
Prep Time: 30 minutes
Cook Time: 8 hours
Servings: 4 half pint jars (8 oz)

Ingredients

  • 5-6 pounds pears (to yield 4 pounds of peeled, cored, and sliced pears)
  • 1 ½ cups brown sugar
  • ½ cup sugar
  • 2 tsp cinnamon
  • ½ tsp nutmeg, cloves, allspice
  • 1/4 tsp salt
  • 2 tbsp bottled lemon juice
  • 1/3 cup apple cider

Instructions

Cooking the Pear Butter

  • Peel and core pears, then chop very thin.
  • Add the pears to the crock pot and pour in the cider and lemon juice. Add sugars, spices, and salt.
  • Turn the Crock Pot on high for 5 hours. Stir every hour or so. After 5 hours, the pears should be brown and there should be lots of liquid in the pot. Using an immersion blender, gently blend the pears until it looks similar to applesauce.
  • Place the lid on sideways or remove the lid and cook for another hour. Stir frequently to prevent sticking. Continue to cook until the mixture is thick and mounds easily on itself. It should take 2-3 hours for the pear butter to reduce to the right consistency. To test, pour a spoonful of pear butter on a cold plate. If it holds it shape and doesn't run with liquid, it's done.

Canning Instructions

  • Prepare a water bath canner. Using a large stock pot, add enough water to fill half way to 2/3 full and bring to a simmer.
  • Wash 4-5 half pint jars and place them in simmering water until you’re ready to fill them. Wash the lids and rings and place them aside. (If using Ball lids, they no longer require them to be put in the simmering water to soften the compound.)
  • Using a jar lifter tool, remove the hot jars from the canner. Place a jar funnel over a jar, and ladle the hot pear butter in, leaving a 1/4 inch headspace from the top.
  • Once all jars have been filled, remove any air bubbles by running a bubble freer tool around the edge of the jar.
  • Wipe rims and jar threads with a clean damp washcloth.
  • Add lids and rings, adjust to fingertip tight only.
  • Place a metal trivet in the bottom of the canner or use a jar rack. Put the filled jars back into the canner. Make sure the water covers the jars by at least an inch.
  • Cover the canner with the lid and bring the water to a rolling boil over medium high heat.
  • Once the water is boiling, set a timer for 15 minutes (this is the processing time).
  • When the timer is up, turn the heat off and remove the lid.
  • Let the jars sit in the canner for 5 minutes, then using the jar lifter, remove them and place them on a towel or wooden cutting board or other heat safe surface (the jars are VERY HOT!)
  • The jars need to sit at room temp for 12-24 hours. Check the seals by pressing in the middle. There should be no flexing. If you gently try to pull up on the lids, they shouldn’t move. If a jar didn’t seal, put that in the fridge to use immediately.
  • Store your pear butter in a cool, dark, and dry place for up to 18 months (or check your jar manufacturer’s requirements)-this recipe was processed using Ball jars & lids.

Notes

Recipe adapted from Ball Canning's Salted Caramel Pear Butter