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Perfect Small-Batch Spiced Pear Butter for Canning

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This small-batch spiced pear butter is a simple, rewarding fall project that yields a velvety, spiced spread perfect for canning. Made with ripe pears and warm spices, it’s forgiving for beginners and flexible enough for experienced canners.

Ingredients

Scale
  • 3 pounds ripe pears (about 6 to 7 medium pears, peeled, cored, and chopped into 1-inch chunks)
  • 1 cup granulated sugar (can reduce to ¾ cup if pears are very sweet)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon ground cinnamon (Saigon cinnamon recommended)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 1 vanilla bean pod (optional but highly recommended)
  • 3 to 4 half-pint canning jars with new lids and bands (for canning)
  • Water bath canner or large deep pot with rack (for canning)
  • Canning tongs, jar lifter, and clean kitchen towel (for canning)

Instructions

  1. Prepare the pears (15 minutes): Wash, peel, and core pears. Chop into rough 1-inch chunks. Toss with lemon juice to prevent browning.
  2. Combine and macerate (10 minutes): In a heavy-bottomed pot, add pears, sugar, cinnamon, ginger, cloves, nutmeg, and salt. If using vanilla bean, scrape seeds into pot and drop pod in. Stir and let sit for 10 minutes.
  3. Cook the pears (30 to 40 minutes): Place pot over medium heat. Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered, stirring occasionally, until pears are completely soft and falling apart.
  4. Puree the mixture (5 minutes): Remove from heat. Remove vanilla bean pod. Use immersion blender to puree until smooth. If using regular blender, let cool 10 minutes first, then blend in batches.
  5. Simmer to thicken (45 to 60 minutes): Return puree to pot over low heat. Stir frequently (every 3 to 4 minutes) to prevent scorching. Cook until butter mounds on a spoon and leaves a clean trail when dragged across pot bottom.
  6. Test for doneness (2 minutes): Spoon a small amount onto a chilled plate and tilt. If no liquid separates and butter holds its shape, it’s done.
  7. Prepare the jars (while butter cooks): Wash jars, lids, and bands in hot soapy water. Place jars in canner or deep pot, cover with water, and bring to a boil. Reduce heat to simmer and keep jars hot. Place lids in hot water to soften sealing compound.
  8. Fill the jars (10 minutes): Ladle hot pear butter into hot jars, leaving ¼ inch headspace. Remove air bubbles. Wipe rims, center lids, and screw on bands until fingertip-tight.
  9. Process in water bath (10 minutes): Place jars in canner, cover with at least 1 inch of water. Bring to a full rolling boil, then process for 10 minutes (adjust for altitude if needed). Turn off heat and let jars sit in water for 5 minutes before removing.
  10. Cool and check seals (12 to 24 hours): Transfer jars to a clean towel on counter. Leave undisturbed for 12 to 24 hours. Press center of each lid—it should be firm and not flex. Label with date and store in cool, dark place for up to 1 year.

Notes

Watch the heat to prevent scorching. Use a splatter guard during thickening. Don’t rush the maceration step. Test seals before storing. Pear butter improves after a week or two in the jar.

Nutrition

Keywords: pear butter, small batch, canning, spiced, fall recipe, homemade preserves

Find it online: https://lunafeast.com/perfect-small-batch-spiced-pear-butter-for-canning/