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Small Batch Spiced Pear Butter: Easy Homemade Canning Recipe

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This small batch spiced pear butter captures the warmth of late autumn in a jar. Made with just 2 pounds of pears and simple pantry spices, it’s a forgiving, flexible recipe that yields a thick, spreadable fruit butter perfect for toast, yogurt, or gifting.

Ingredients

Scale
  • 2 pounds ripe pears (about 4–5 medium, preferably Bartlett or Bosc)
  • 1/2 cup brown sugar, lightly packed (light or dark)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 vanilla bean (or 1 teaspoon vanilla extract)
  • 1/8 teaspoon fine sea salt

Instructions

  1. Prepare the pears: Wash, peel, halve, and core the pears. Cut into 1-inch chunks (about 5-6 cups).
  2. Combine ingredients: Place pear chunks in a heavy-bottomed pot or Dutch oven. Add brown sugar, lemon juice, cinnamon, ginger, cloves, and salt. If using a vanilla bean, split it, scrape seeds into pot, and add the pod. Stir to coat.
  3. Cook pears: Set pot over medium heat. Bring to a gentle simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 20-25 minutes until pears are soft and falling apart.
  4. Puree: Remove from heat. Remove vanilla bean pod (rinse and save for another use). Use an immersion blender to puree until smooth. If using a regular blender, let cool 10 minutes, then blend in batches.
  5. Simmer to thicken: Return pot to low heat. Simmer gently, stirring every 5-10 minutes, for 45-60 minutes until mixture is thick and spreadable (passes the cold plate test).
  6. Prepare jars: While pear butter cooks, wash jars, lids, and bands in hot soapy water. Sterilize jars in boiling water for 10 minutes. Keep lids in simmering water.
  7. Fill jars: Ladle hot pear butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims, center lids, and screw bands fingertip-tight.
  8. Process jars: Lower jars into water bath canner or stockpot with at least 1-2 inches of water above jars. Bring to a rolling boil and process half-pint jars for 10 minutes (adjust for altitude).
  9. Cool and check seals: Turn off heat, let jars sit in water 5 minutes. Remove and place on towel. Cool undisturbed 12-24 hours. Check seals—lids should be concave and not flex.

Notes

Don’t rush the simmering step—pear butter must be thick to store well. Use the cold plate test: drop a spoonful on a chilled plate; if no liquid ring forms, it’s ready. Stir more frequently toward the end to prevent scorching. Flavor improves after a week in the jar.

Nutrition

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

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