Friday, October 6, 2017

Making Pear Butter in the Crockpot

Yesterday afternoon, I got a text message from my next door neighbor at Hartwood Winery.  It said, "Do you want these?" 



Pears!!  

Let's get out the crockpot and make some pear butter.  It's really easy.

1.  Wash, peel, core, and chop the pears.  Fill the crockpot heaping full of the chopped pears.



2.  Cook the pears on High till they settle a little bit and can be stirred.  Add 3 cups of sugar, 2 teaspoons of cinnamon, 1/2 teaspoon each of nutmeg, allspice, and cloves, and a 1/2 cup of lemon juice.



3.  Cook pears, covered, on high till they are juicy and bubbling ... stirring occasionally.



4.  Reduce heat to Low and simmer overnight.  I used chopsticks to vent the lid, to allow for evaporation so the mixture will reduce.



5.  In the morning, the pears were soft, and the liquid was thick and caramelized.



6.  Puree till smooth.  I used my immersion blender.  Since I planned to can my pear butter, I put the lid on the crockpot and turned the heat up to High to bring the mixture back to a boil while I prepared my jars and lids.



This recipe made five pints of pear butter ... seven half-pints went into the canner and three half-pints for the fridge to use and give away right now.



This was my first attempt at any type of fruit butter, and it's really delicious.  I hope you can use my recipe and directions and try it for yourself.





16 comments:

  1. That looks really really delicious! Thanks for sharing the recipe...

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    1. You're welcome! I figured that I would put this here, in case someone else is hunting online for a recipe. I found lots of them while I was looking, but none that I found seemed simple and true to the spirit of the pears. This one is a combination of a couple of recipes, with the spices adjusted to my liking.

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  2. I LOVE fresh pears but I am not a fan of canned pears. I bet I would like pear butter though. It sounds delicious, Connie. Thanks for telling us how to do this....if I get some pears I just might try it. I bet it would freeze well, too. xo Diana

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    Replies
    1. I freeze applesauce when I make it, so I imagine that Pear Butter would freeze just as well.

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  3. The use of chop sticks is a clever way to keep the lid venting. Your end product looks very inviting !

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    1. Not an original idea, but thanks. I read it somewhere online, while searching for inspiration for this recipe.

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  4. I love fruit butter and have needed a recipe for pear butter. We have beautiful pears at our mountain property. Your pear butter looks fantastic! Thank you, Connie! Sharing.

    Shirley

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  5. Connie, I am definitely trying your recipe. I'd like to know how long you processed the jars that you canned. About 40 years ago I put up applesauce. But I haven't canned since. Thanks.

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    Replies
    1. The jars processed for about 20-5 minutes, after the water in the canner returned to a boil. The pear butter was boiling hot when it went into the jars, which is key.

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  6. It looks wonderful! I like fruit butters but always leave pieces of fruit as I like a bit of tooth to my butters. Sandra at Thistle Cove Farm

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    1. Next time I do this, I'm going to have do it your way. It sounds wonderful. I like jams with fruit pieces in it.

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  7. This looks dreamy good, even when there were still pieces of pears.

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    1. It tasted just as dreamy as it looked!! I love it when something is yummy AND easy as can be.

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