This delicious spiced slow cooker pear butter is so easy to make and packed with warming fall flavors! This recipe is safe for water bath canning so you can enjoy the season all year long!
Fall is my favorite time of the year for canning and this delicious pear butter is just one of the reasons why. This recipe is ridiculously simple to make. Simply throw your pears, sugar and spices into the slow cooker then blend for a perfectly smooth preserve that is great on toast and charcuterie boards.
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What is water bath canning?
Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage. During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food. When done correctly, canning preserves food safely for at least a year, although probably much, much longer.
You can check out my guide on How to Safely Water Bath Can at Home more resources on safe home preserving.
Safe Canning Resources.
If you are new to canning you can find great resources, recipes and tutorials at Ball Canning and the National Center for Home Food Preservation.
You can also check out my guide on How to Water Bath Can at Home.
More preserving recipes you will love.
Equipment
For the slow cooker Pear Butter.
For this recipe you will need a slow cooker. I love this All Clad Slow Cooker.
You will also need a cutting board and knife and measuring sups and spoons.
To blend the jam I love to use this immersion blender. But you can also use a stand blender if preferred.
For water bath canning.
- Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids.
- Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
- Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
- Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
- Ladle: This Prepworks Canning Scoop is my favorite.
Ingredients
- Pears: Most varieties of pear will work for this recipe with one exclusion. Asian pears do not have the necessary acid for safe water bath canning (without the addition of citric acid) so I recommend steering clear of those if you plan on canning this recipe.
- Sugar: You will use both brown sugar and white granulated sugar for this recipe.
- Lemon Juice: Most canning websites recommend using bottled lemon juice for canning recipes. You can definitely use bottled, but because this recipe naturally has enough acid fresh lemon juice will work as well.
- Vanilla Extract
- Cardamom
- Ground Ginger
- Cinnamon
- Ground cloves
How should I serve this pear butter?
This delicious slow cooker spiced pear butter is fabulous on your morning toast or English muffins. It also works great paired with cheese on a charcuterie board. I especially love enjoying it on crackers with a slice of brie.
Recipe FAQs
The truth is that pears are just a little bit "gritty". The grit doesn't come from the peel but from stone cells in the flesh of the fruit itself. These are sort of similar to the cells that make up the stones in stone fruit, and will become more developed the riper the pear. While you may dislike the texture, they are perfectly safe to eat.
You can avoid some of the grit by choosing less gritty pears that are not overripe.
Pear butter doesn't depend on achieving it's set through intense boiling or the addition of pectin. It's cooked down slowly to your preferred consistency and blended until silk smooth. It will not have the firm gel set of other jams and jellies but spread onto bread like soft butter.
Absolutely. Depending on how sweet your pears are you may want to adjust the level of sugar to taste.
Yes, this pear butter is naturally free from gluten.
More recipes for you to enjoy.
Slow Cooker Apple Butter {for canning}
Blueberry Rhubarb Jam {for canning}
Made this slow cooker pear butter recipe? Let me know what you think in the comments!
Recipe
Slow Cooker Pear Butter {for canning}
Equipment
- Slow Cooker
- immersion blender or stand blender
- Water bath canning supplies see above
Ingredients
- 8 lb pears Any variety except for Asian pears (they don't have enough acidity for safe canning)
- 1 cup organic apple juice
- ¼ cup lemon juice
- 3 cups brown sugar
- 1 cup white granulated sugar
- 2 teaspoon vanilla extract
- 1 teaspoon cardamom
- 1 teaspoon ground ginger
- 2 teaspoon cinnamon
- ½ teaspoon ground cloves
Instructions
- Peel, core and slice the pears then place in a large slow cooker.Add in all remaining ingredients and cook on low heat for 8-10 hours (4-5 hours on high heat) until the pears are soft and fragrant.
- Turn off the heat and blend with an immersion blender until smooth.(If you don't have an immersion blender you can transfer the mixture to an upright blender and blend that way).Place back in the slow cooker and cook on low with the lid removed for another hour or two until the remaining liquid has mostly evaporated and you've reached your desired consistency.
- At this point you can either spoon the pear butter into jars and place them in the fridge or can them using the instructions below.
Water Bath Canning Instructions
- Ladle the apple butter into mason jars leaving about ¼th to ?rd inch of headspace.Remove air bubbles and wipe the jar rims.Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude).Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 2 weeks.
Mia
Will using less sugar affect the safety if canning this?
jamjarkitchen
No, it will not affect the safety.
Shelly Davis
I made this today and it is delicious!!! Everyone in my family loved it!! I will definitely be making it again.
Tina
Would it work to replace the apple juice with organic pear nectar ?
jamjarkitchen
Yes, that should work. I would just recommend adding an extra squeeze of lemon for acidity. Hope you enjoy!
jamjarkitchen
Yay! So glad y’all enjoyed!
Judy
It tasted delicious, but it did not set. I cooked it in the crockpot on high for 4-5 hours, then blended it. I followed directions for several more hours on low with the lid off. All in all, I cooked it for almost 12 hours, but it was still more like a sauce. I read somewhere that it would set after cooling - nope. What did I do wrong?
jamjarkitchen
Hi there- the pear butter won’t firmly set like a jam would because you’re cooking the liquid down rather than utilizing natural or added pectin to ensure it gels.
Pear butter does tend to have a softer set than apple butter but if it seems too loose I recommend cooking it for longer. Different slow cookers tend to heat at different temperatures which could explain it. If you want to thicken if you may just want to put it in a regular pot on the stove and cook it down to your desired consistency on a medium heat, bring sure to stir often so the bottom doesn’t scorch.
I hope this helps!
Tara
I don’t can, but I do like to freeze jars of jams and butters. Is this freezer friendly?
jamjarkitchen
Hi Tara- I haven't frozen this recipe yet but I don't see why it wouldn't work. As with all freezer jams, I recommend bringing to room temperature and then refrigerating over night to thicken it before putting in the freezer. Hope this helps!
Ethel Wood
I have learned with apple butter, it is best to remove some of the liquid from the apples in the crockpot before blending, it makes a much better consistency. I plan to do the same with this recipe
jamjarkitchen
Hi Ethel- This is a great tip. I personally like a little looser fruit butters, but absolutely draining off some of the liquid before blending would result in a thicker consistency. It's all about adjusting to your personal tastes and preferences. 🙂
Pati
I made this yesterday and this morning realized I cooked it too long, it smelled wonderful at first, but I guess my "low" setting was higher than I expected. It smelled a little burnt, but it wasn't dry or anything, looked way more watery than when I make apple butter. Anyway, I tasted it, but I had also just brushed my teeth, and it kind of had a bitter finish. Could I have burnt the spices? Is there a way to fix it? I made 2 crock pots full. Thank you!
jamjarkitchen
Hi there- pear butter does tend to have a softer set than apple butter so that is totally normal. As for the butter taste, one way to counter it would be to add additional sweetness and acid. So maybe a little more sugar/honey and then a squeeze of lemon and a pinch of salt can balance the bitterness. Add it to taste and see what you think.
Hope this helps!
Tina
This is a very good recipe that I slightly altered to suit my taste. First, I used pear nectar in place of apple juice to enhance the fruit flavor. Second, I cut the sugar-spice mixture in half as I found the full amount overwhelmed the fruit flavor. And, third, I drained off excess syrup before blending in order to produce a thicker consistency. The leftover syrup is excellent on vanilla ice cream! Slow cooking is a must!!
Shirley
This is much easier than cooking it in the oven! Made it in the crockpot and I waited to use the immersion blender until the liquid was like it was in the oven. My mom and grandmother’s made it every year and no matter the age. . . You were involved in the making. But this tastes just like the pear butter I’m used to.
jamjarkitchen
So glad you enjoyed!
Caroline
How can you tell if it's burned? Think I might have cooked too long
jamjarkitchen
The main way to tell if it’s burned us if it has a bitter taste. This typically happens only if the slow cooker heat is a bit too high (some slow cookers can be inconsistent with heat) and the bottom scorches. You can try to counter the bitterness by adding acid such as lemon juice or extra sugar to balance out the flavor. To prevent scorching in the future be sure to check on the pear butter towards the end of cooking and stir frequently if it seems to be catching or turn off the heat. Hope this helps!
Hannah
This pear butter tastes great! I reduced the sugar by one cup and it was still very sweet, it depends on preference. I cooked it in the slow cooker for 6 hours on high and it was still quite runny. I cooked it for another 2.5 hours on the stove on medium low until it was about the consistency of hot applesauce. After that I canned it according to the directions. It made 9 half pint jars plus a little more that wasn't enough for a jar. It turned out great! Next time I would use less apple juice maybe.
Sharon Kirkendoll
Taste is great. I did not have cardamom so I used a pinch of mace, also used fresh grated ginger just doubled the amount. Only made a small batch with 2 pounds of pears. Going to be a great gift for the holiday season.
Danna
Made the house smell heavenly! Subbed cardamom for nutmeg because my local store doesn't carry and these pears weren't going to wait for Amazon. For me personally, way too sweet - next batch I'll try subtracting a full cup of sugar or possibly more. I'm sure the kids will love the sweetness!
Kim
Looking forward to making this recipe, but should the pears be ripe, or can they be still firm? I have a huge batch of Comice Pears (received from a friend's farm) and I've never baked/cooked with them before. I do know they have to ripen for 5-7 days on the counter before you can eat them as is, otherwise, it's grainy and a bit astringent. Learned that the hard way!
jamjarkitchen
I recommend using ripe pears for this recipe. It results in a smoother, sweeter pear butter. Hope you enjoy! 🙂
Mj
Weigh the pears before of after coring and slicing? I’m ready to make this today but not sure on weight.
jamjarkitchen
I recommend weighing at the grocery store, so before slicing. However, this recipe is very adjustable so if you have a little more or a little less than the weight stated it'll still work fine. You may just want to slightly decrease or increase the amounts of sugar and liquid added. Hope this helps!
JS
Are you weighing 8lb of pears before they are peeled and cored or after?
jamjarkitchen
I recommend weighing at the grocery store, so before slicing. However, this recipe is very adjustable so if you have a little more or a little less than the weight stated it'll still work fine. You may just want to slightly decrease or increase the amounts of sugar and liquid added. Hope this helps!
Kim
Will cane sugar or Splenda work the same as white sugar? Thanks!
jamjarkitchen
Hi Kim- Cane sugar will definitely work. I've not tried using Splenda so I'm not sure what the measurements would be but it is safe to can. Hope this helps!
Patti Beam
I use a roaster to cook the pears in. Can get a large amount in it. And I have used harder pears. Just cook longer and adjust sugar. Came out good.
Wendy
Help! I made this recipe with pears off of a neighbors tree, the finish product was gritty. Has anyone else ever had this experience? I may have had just a tad bit of skin left on a few places, but not enough that would warrant this gritty sensation when eating the butter I ended up throwing it away and want to make another batch but want to see what I’m could do to get different results.
Thanks,
Wendy
jamjarkitchen
Hi Wendy - The truth is that pear are just a little bit "gritty". This actually doesn't come from the peel, it comes from stone cells found in the flesh of the pear. These cells are similar to the ones that make up the the "stones" in stone fruits. They are perfectly safe to eat, but they do have a sometimes unappealing texture. A lot of the grittiness is going to depend on the level of ripeness of the pears themselves. Overripe pears tend to have more grit, whereas less ripe pears have less grit. Hope this helps!
LORI Spotts
Excellent! I left the skins on and added a tad more lemon juice The texture and taste were perfect! Love this recipe!
jamjarkitchen
Thanks Lori- So glad you enjoyed it!
Stephanie
Is it possible to make pear butter with canned pears like from a grocery store? I wound up with a lot of canned pears, not typically something I am just going to eat, but thought that perhaps they could be used to make canned pear butter. I know this is not a recipe using previously canned pears, I am just having a hard time finding an answer. Thanks!
jamjarkitchen
Hi Stephanie - I have not tried making this recipe with canned pears but I don't see why it wouldn't work. My only concern would be the extra moisture. I recommend draining the pears and patting them dry. You may also need to cook it longer to reduce it down to a thick consistency. The other question would be whether or not the canned pears are sweetened. If so I would add much less, if any, additional sweetener. Hope this helps!
Cara
I had around 8 lbs of pears but aft peeling and coring im down to 4.5 lbs. Do I still use the same amounts of everything else or should I cut in half?
jamjarkitchen
Hi Cara - I weigh the pears before I peel and core them, so you’re probably good. If you had 8 lbs to start and ended up with 4.5 lbs after peeling and coring, I’d go with the recipe amounts as written. If you’re worried you took off too much during the peeling process and it might be too sweet with the current amount of sugar, you can always start with less sugar and add more to taste as it cooks down. This recipe is super flexible and really about balancing the sweetness, so feel free to adjust as you go!
Ramona B Sullivan
I made a batch of this pear butter today and it made the house smell amazing !! It also tastes delicious!!
jamjarkitchen
So glad you enjoyed!
Marya
Fifteen Minutes?
This recipe is not straightforward. It leaves too much room for guessing and error. The most significant variable is the actual weight of the pears. When it comes to adding the other ingredients, it becomes a blur.
The lack of clarity is a potential problem because it is more precise to indicate the weight of the pears "after" being peeled and cored, rather than what you weigh at the store, as indicated in some of the responses to comments.
The (weight)outcome depends on the type and size of the pears and how an individual peels and cores them.
Recipes should be more than just hit or miss. They should be a precise guide, ensuring that it turns out as intended. Accuracy is paramount in recipe writing.
jamjarkitchen
Hi Marya, I appreciate you taking the time to share your thoughts. This pear butter recipe, like my apple and blueberry versions, is intentionally flexible so it can be adjusted based on taste and the size of the fruit being used. You’re absolutely right that pears can vary a lot once peeled and cored, which is why I leave room for personal adjustment. That said, I completely understand if you prefer to use a different recipe written in a style that feels more precise to you. I’ll make a note to include the approximate cup amount of prepared pears next time I make it.
Kathy G
Hello, do you think you could could also do this recipe on the stovetop? I made it last year and LOVED it, but I was canning at 10pm. 🙂
jamjarkitchen
Hi Kathy - You can make it on the stovetop! Just keep it over low heat and stir often so it doesn’t scorch. It will cook down faster than the slow cooker, so keep an eye on the texture and thickness. I’m so glad you loved it. Hopefully this year you won’t be canning at 10 p.m!
Nicole B
Hi, can I use apple cider in place of apple juice?
jamjarkitchen
Hi there - Yes, apple cider works great. Hope you enjoy!
Stacie Phillips
Thank you for the recipe 🙂 I substituted the apple juice with apple cider, and reduced the sugar to 1 cup of brown sugar only - it was still plenty sweet. I used ripe D'Anjou pears and they were quite sweet on their own. My batch came out to a bit over 10 half-pints. When I make it again, I might reduce the ground clove to 1/4 tsp as it seemed a bit strong in the blend.
jamjarkitchen
Hi Stacie - Thank you so much for sharing this I’m so glad it worked well for you!