Can I make this in a slow cooker?

Yes! You'll need a few small tweaks to make this work perfectly for a crock pot, and it will take some extra time to thicken once blended. We recommend following the instructions in our u003ca href=u0022https://www.lifeasastrawberry.com/slow-cooker-apple-butter/u0022u003eslow cooker apple butteru003c/au003e recipe (just use pears instead of apples and reduce the cinnamon a bit) if you'd like to make slow cooker pear butter.

Can this sauce be canned or preserved?

Unfortunately, no. This recipe has not been lab-tested or pH-tested for home canning safety, so we do u003cemu003enotu003c/emu003e recommend canning this fruit butter with home canning methods (including a water bath canner, boiling water bath, or pressure canner). That said, this delicious pear butter recipe freezes beautifully: We recommend storing pear butter in small, airtight containers in the freezer and defrosting them as needed throughout the year!

My pear butter isn't thickening.

The exact amount of time it will take for this pear butter to thicken will depend on several variables, including the moisture content and size of your pears, the size and shape of your saucepan, the exact strength of your burner, and even the humidity in your kitchen. If you want to thicken up your pear butter, it will just take a bit of extra time! u003cbr/u003eu003cbr/u003eDon't worry if your pear butter looks a little runny right after you blend it! Just return the saucepan to the stove over low heat, stir frequently, and let any extra moisture evaporate until it reaches your desired consistency. u003cbr/u003eu003cbr/u003eWhile this is a simple recipe, it does cook at a slow pace, and will usually take a full afternoon to cook and thicken. Be patient, and pay attention to the visual cues as you go along! We do find that pear butter takes a little longer to cook and thicken than our u003ca href=u0022https://www.lifeasastrawberry.com/easy-apple-butter/u0022u003ehomemade apple butteru003c/au003e: If you're used to apple butter, you may find this fruit butter moves a bit more slowly.u003cbr/u003e

What can I use if I don't have an immersion blender?

Let the cooked pears cool completely, then put the mixture through a food mill or blend in a food processor until smooth. Regular blenders are a little hit-or-miss with this recipe: most high-powered blenders will do just fine, but this mixture is a bit too thick for some of the older blenders we've tested and doesn't always blend smoothly. We recommend an immersion blender, food mill, or food processor for best results! Once blended, you can return the pear butter to the stove and thicken normally if needed.

Simple Pear Butter (Freezer Friendly!)

Description

This easy pear butter is perfect for fall! Cook this cozy spread on the stovetop and serve it on toast, bagels, ice cream, or alongside a quick cheese and charcuterie board.

Ingredients

Scale

3 pounds fresh pears, cored and roughly chopped (5-6 large pears)
2 Tablespoons lemon juice
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves (optional)
1/4 cup pure maple syrup

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Instructions

Stir all ingredients together in a medium saucepan. Cover and cook on low heat, stirring occasionally, for 2-3 hours, until pears are very soft and everything is a boring brown color (this recipe has a definite it-gets-worse-before-it-gets-better phase. Trust).
Turn off the heat and let pear mixture cool, uncovered, for 15-30 minutes.
Use an immersion blender to carefully purée the pear mixture until smooth.
Return pear purée to the stovetop, leaving the saucepan uncovered this time. Cook over low heat, stirring frequently, until the pear butter has thickened to your desired consistency. This usually takes about an hour, but the exact time will vary depending on the pears you use, the size of your saucepan, and the humidity in your kitchen. Keep an eye on the pear butter as it thickens, and don't forget that the butter will continue to thicken a little bit as it cools!
Serve pear butter warm, or let it cool completely and transfer to an airtight container. Store in the fridge for up to a week, or in the freezer for up to 6 months.

Notes

Additions and Substitutions. Use honey, molasses, or brown sugar in place of maple syrup. Adjust the exact amount of cinnamon and cloves to suit your personal taste. Add a splash of bourbon or whiskey for extra depth of flavor. Swap the pears for fresh apples or peaches.

The ground cloves are optional in this recipe - use this spice if you want a deeper, richer fall flavor, but skip it if you want a more delicate flavor that lets the pears shine through even more!

What kind of pears should I use? Use any varieties you like, or mix a few different pear types together! The sweeter the pears you use, the sweeter your pear butter will be. We used Bartlett pears in these photos; we've also tested this recipe with Anjou and Bosc pears with good results.

You don't need to peel the pears unless you really want to. A good immersion blender will give you a pretty smooth pear butter, and you shouldn't notice much extra texture from the peels. That said, if you want the smoothest possible pear butter, you can peel the pears beforehand and/or run the finished pear butter through a food mill to remove any texture. Cook the pears until they are very soft for best results, and continue blending for an extra minute or so once you've worked out all the chunks to help the pear butter be silky smooth.