Slow Cooker Pear Butter

Why I Love to Make This Slow Cooker Pear Butter

I get it: preserving may not be your thing. All the various components needed to prepare and cook the recipe may be overwhelming. If that’s the case, or if you just love to preserve, pear butter is the answer. Nothing is easier. Let me convince you further:

• There’s no peeling, only the removal of the core.
• There’s no monitoring and constant stirring over a hot stove.
• A few spices and a slow cooker do all of the work.

Plus, if you want to make this pear butter shelf-stable, simply can it or freeze it for use months later!

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What is pear butter?

Fruit butters contain no actual butter, but instead are made up of fruit that has been cooked into a paste. They can be lightly sweetened and usually have added spices. Commonly, we think of the super traditional apple butter, but strawberry, apricot, grape, peach, plum, and other fruits can be made into butters.

Pears have a lot of natural sugar, so only a few tablespoons of honey are added to enhance the sweetness. To amp up the seasonal notes, warm fall spices are also incorporated.

For me, this has become a family favorite on bread, oatmeal, and pancakes.

Do you have to use a slow cooker?

Short answer: no. This recipe can be made in an 8-quart stockpot on the stove. Using this method, the pear butter needs to be stirred occasionally to make sure the liquid has not evaporated entirely and the butter is not overcooking.

The slow cooker allows you to go about your day at home, or go to sleep and wake up to a finished pear butter. Simply put, it takes away any guesswork. In the last four to five hours of cooking, remove the lid of the slow cooker and allow any excess liquid to cook off.

More Slow Cooker Recipes

• Slow cooker apple butter
• Slow cooker pumpkin apple butter
• Easy slow cooker stuffing
• Slow cooker squash soup
• Slow cooker carnitas tacos
• Slow cooker BBQ baked beans

Slow Cooker Pear Butter

By Kaleb

4.91 from 11 votes

There is nothing easier than this pear butter made entirely in a slow cooker. Simply place all of the ingredients in the cooker the night before and wake up to the aromas of fall. After a quick spin in the blender, this recipe is ready to can or freeze!

Prep: 10 minutes mins

Cook: 10 minutes mins

Cooker Time: 12 hours hrs

Total: 12 hours hrs 30 minutes mins

Servings: 9 cups

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Equipment

• 1 multi-use waterbath canner
• 1 canning funnel
• 1 jar lifter
• 9 regular mouth lids and rings
• 9 jam jars

Ingredients

• ▢ 10 lb pears
• ▢ 2 tbsp fresh lemon juice
• ▢ 3 tbsp honey
• ▢ 3 cinnamon sticks
• ▢ 1 ½ tsp ground ginger
• ▢ 12 whole cloves crushed
• ▢ 6 whole cardamom pods crushed
• ▢ 3 vanilla beans (or 1 tbsp vanilla extract)

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Instructions 

• Cut ripe pears into quarters and remove the core. Slice roughly into ½-inch pieces and place in a 7- or 8-quart slow cooker. Add lemon juice, honey, cinnamon sticks, and ground ginger. Place cloves and cardamon pods in a small cheesecloth bag and add to the pears. Slice vanilla beans in half lengthwise and remove the seeds with the back of a knife. Add seeds and pods to the slow cooker. Turn the cooker on high for 8 hours.
  10 lb pears, 2 tbsp fresh lemon juice, 3 tbsp honey, 3 cinnamon sticks, 1 ½ tsp ground ginger, 12 whole cloves, 6 whole cardamom pods, 3 vanilla beans (or 1 tbsp vanilla extract)
• After 8 hours, remove the lid and cook an additional 1-4 hours to cook off excess liquid.
• Once most of the liquid has cooked off, turn off the slow cooker and cool for 30 minutes. Blend in a blender in batches until smooth, 1-2 minutes.
• At this point, if freezing the pear butter, pour into airtight freezer containers and freeze. If canning in a water bath, bring the pear butter to a simmer on the stove.
• Remove and pour into sterilized 8-ounce canning jars. Fit with prepared lids and rings. Boil in a water bath for 10 minutes, making sure jars are covered by at least 1 inch of water.
• After 10 minutes, remove from the water bath and allow the jars to cool for 12-24 hours. The lids should seal within 1-2 hours. Any that do not seal can be placed in the refrigerator and used.

Video

Nutrition

Serving: 1 tbspCalories: 22 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!