Slow Cooker Pear Butter

Top down view of white plate with slice of bread sitting on top with slathered brown pear butter one top with extra pears and spices on white countertop

Slow Cooker Pear Butter

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!

Course Spreads

Cuisine American

Difficulty Easy

Method Slow Cooker

Prep Time 10 minutes

Cook Time 10 minutes

Cooker Time 12 hours

Total Time 12 hours 30 minutes

Servings cups

Calories 22kcal

Author Kaleb

Ingredients

10 lb pears
2 tbsp 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)

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 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.

Nutrition