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Homemade Spiced Pear Butter (Easy Small Batch Canning)

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This homemade spiced pear butter is a small-batch canning recipe that yields a velvety, spiced spread perfect for fall. Made with simple ingredients like pears, sugar, and warm spices, it’s beginner-friendly and incredibly versatile.

Ingredients

Scale
  • 3 pounds pears (about 6–8 medium, ripe but firm, such as Bartlett or Bosc)
  • 1 ½ cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Prep the pears: Wash pears well. Core, remove stems, and chop into 1-inch chunks. Peeling is optional.
  2. Cook the pears: Place chopped pears in a large pot with ½ cup water. Cover and cook over medium heat, stirring occasionally, until pears are soft and falling apart (30-40 minutes).
  3. Blend until smooth: Use an immersion blender to puree pears in the pot until completely smooth. If using a regular blender, let cool slightly, then blend in batches.
  4. Add sugar and spices: Return puree to pot. Stir in sugar, lemon juice, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
  5. Simmer and thicken: Bring to a gentle simmer over medium-low heat. Cook uncovered, stirring frequently, until reduced by half and thick enough to mound on a spoon (45-60 minutes). Use the cold plate test to check doneness.
  6. Prepare jars: Wash jars, lids, and bands in hot soapy water. Place jars in water bath canner or large pot, cover with water, and bring to a simmer. Keep hot. Place lids in hot water to soften seals.
  7. Fill jars: 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.
  8. Process in water bath: Place jars in canner, cover with at least 1 inch of water. Bring to a full rolling boil, process for 10 minutes. Turn off heat, let jars sit in water for 5 minutes before removing.
  9. Cool and check seals: Place jars on a clean towel, leave space between them. Cool completely undisturbed for 12-24 hours. Press center of each lid to check seal. Store sealed jars in a cool, dark place for up to a year. Refrigerate unsealed jars and use within 3 weeks.

Notes

Don’t rush the simmer; low and slow prevents scorching. Stir frequently toward the end. Use the cold plate test to check doneness. Don’t skip the lemon juice—it preserves color and aids preservation. For a low-sugar version, reduce sugar to ¾ cup and add Pomona’s Universal Pectin. For a slow cooker method, cook all ingredients (except lemon juice) on low for 8-10 hours, then blend and add lemon juice before canning.

Nutrition

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

Find it online: https://zestynora.com/homemade-spiced-pear-butter-easy-small-batch-canning/