By Adell 39 Comments
Vanilla Spiced Pear Butter has all the best flavors. Vanilla, orange, cinnamon, cardamon & nutmeg.This pear butter goes great on just about anything!
This pear butter has the perfect amount of spice! It goes great on pancakes, toast, muffins, oatmeal or even ice cream! Makes a great gift to give out to yourneighbors, family & friends during the holidays too.
I recently bought a 30 pound box of peaches (I canned the peaches, froze some and made some peach jam) and then a 30 pound box of pears. A local lady brings in fruit & veggies from Utah during the season so I decided to buy some this year. Then I started thinking, what do with all this fruit?! haha! My mom said I could use all of her canning stuff and showed me how to do it. It is so fun and not really that difficult! Once you do it once you will be hooked. I was intimidated by the thought but now that I did it I want to do it again and again. It is so rewarding. If you like apple butter, try this pear butter! It is unique and has so much flavor. The vanilla goes so well with the pear and all the spices smell and taste delicious. The cardamom adds a special touch so don’t leave that spice out! I also made some Pear Vanilla Jam and some pear sauce. I’ll share the recipe for the jam soon! Oh and thank you to my sweet friend Lisa E. for the homemade bread I used in these pictures! We traded bread for jam and pear butter 🙂
If you are new to canning or want to get into it. I have linked to the items I used for this recipe on Amazon:
Or if you don’t want to commit to that, this Home Canning Discovery Kit looks great and you just use your own stock pot! I haven’t used this before but I think it would be nice for when you just want to can a few jars vs. a big batch.
And if you don’t want to can this pear butter, don’t! Enjoy it within 2 weeks. You can also freeze it once it’s cool in a freezer safe jar or plastic freezer jars.
I hope you enjoy this recipe as much as we did!
4.4 from 8 reviews
Vanilla Spiced Pear Butter
This pear butter is perfect on toast, pancakes, over oatmeal or ice cream. A nice gift for neighboors & friends too.
Serves: Makes 8- eight ounce jars or 4 pints
Ingredients
- 7 lbs. pears, peeled, cored, and coarsley chopped (I used bartlett)
- ½ cup water
- zest and juice of 1 lemon
- 4 cups granulated sugar
- 2 teaspoon vanilla extract or vanilla bean paste*
- 1 teaspoon cinnamon
- ¾ teaspoon cardamom
- ¾ teaspoon nutmeg
- juice of 1 orange
Instructions
- In a large stainless steel pot, combine the pears, water, lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently for 20 minutes, string occasionally.
- Working in batches, transfer mixture to a food processor or blender and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of pear puree (Use the excess as Pearsauce).
- In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate.
- Meanwhile, prepare canner, jars and lids: Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water. Set the screw bands aside - they don't require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don't boil. Keep lids hot until you're ready to use them.
- Ladle hot butter into hot jars, leaving ¼ inch head-space. Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim with a clean damp cloth. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. When you hear the pop sound you know they are sealed. Or you can press on the lid and make sure it doesn't pop back at you. If one doesn't seal, you will need to store in the refrigerator.
Notes
After I peeled the pears, I just sliced them around the core as close as I could get. If i got part of the core, I used a small knife to cut that piece out.
*I used vanilla bean paste. I love the look & taste of the little vanilla beans. It is a little more for the paste but less expensive than a real vanilla bean.
And if you don't want to can this pear butter, don't! Enjoy it within 2 weeks. You can also freeze it once it's cool in a freezer safe jar or plastic freezer jars.
Recipe Source: adapted fromBall Complete Book of Home Preserving viaGood Life Eats
If you give this recipe a try, tag a picture onInstagram#bakedinazrecipe I would love to see!
