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Pear Butter

Published on By: Josh and Brent

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“Fruit Butter” is a deliberate misnomer. There is no actual dairy in fruit butters. Instead, the word “butter” is meant to refer to the texture. They are basically fruit sauces, with a little added sugar, reduced to a smooth paste. They’re a great way to preserve a large harvest of autumn fruits, (like apple, pear and pumpkin) because after the reduction process, they take up far less space on pantry shelves than sauces.

The reason you won’t find many fruit butters made from summer fruits is because of the length of time it takes to cook. Historically – but equally as true today – a homemaker wouldn’t want to keep kitchen fire going during the hot summer months for the 12 hours or so it takes to reduce fruit sauce into a thick creamy consistency of a butter. And then there’s the additional heat necessary to process and preserve the butters.

Fruit butters are also a terrific alternative to jellies and jams in the winter. Because they’re naturally condensed, there isn’t as much added refined sugar.

Okay, so there’s several reasons to make your own fruit butters…but you really only need one: spiced apple or pear butter on fresh warm bread on a chilly autumn or winter morning is about as close to breakfast heaven as you can get.

The secret to making any fruit butter is patience. The slower the cooking, the more complex the flavors. Ours often takes a day or more to cook down. We also use less spices, because the slow cooking brings up more of the natural caramelized flavor, making too much spice unnecessary.

Beekman 1802 Pear Butter

12 ripe pears, quartered. (stems removed, no need to core or seed.)

1 cup water

1/2 cup brown sugar

1 teaspoon freshly grated nutmeg

2 star anise

Add pears and water to large, thick-bottomed sauce pan. Simmer over low heat for one hour until pears are very soft. Pass mixture through food mill to remove seeds and skins.

Return pear sauce to saucepan, add spices, and allow to barely simmer over lowest possible heat.  Stir occasionally.  Allow to reduce overnight, or sometimes a full 24 hours. Mixture should be reduced by half, or even two thirds. It will thicken and darken to a caramel-chocolate brown color.

Once fruit butter has reached desired consistency, it can either be refrigerated to be used immediately (up to two weeks,) frozen, or pressure canned according to your canner manufacturers instructions.

Enjoy on fresh bread, in tarts, or as an accompaniment to venison or lamb.

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Comments21

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  • farm status
    By: Kaleen Beckwith

    After the pears are cook and strained… could you put the mixture back in like a crock pot or slow cooker andlet this simmer overnight??

    Reply
    • farm status
      By: Dr. Brent

      Hi, David. Those are made by a company called Leifheit. You can find them in many places online

      Reply
  • farm status
    By: Chaddan Farms

    My whole life, my family owned and operated an Apple Orchard in Lincoln Arkansas. I love Apple Butter and I can’t wait to make some Pear Butter from our Pears, from Our Pear Trees, from our Farm!! They actually survived the drought this Summer!!

    Reply
  • farm status
    By: janet

    will be trying this with the pears coming in! Thanks!

    Reply
  • farm status
    By: Sarah Reef

    I have never made any type of butter or canned…maybe I should try it. This recipe sounds incredible!

    Reply
  • farm status
    By: Mj McKnight

    I made this last year and have tons of pears again this year. It cooks down well in a crock pot and makes the house smell amazing.

    Reply
  • farm status
    By: Janet B

    Just wanted to stop by and say this recipe looks delicious and I can’t wait to try it!

    One note, though: your email newsletter mentioned it can be adapted for pumpkin butter, but some people may not know there is no safe canning method for pumpkin butter, according to the National Center for Home Food Preservation (http://nchfp.uga.edu/.) Pumpkin butter should be refrigerated (as your recipe above states) or can be frozen for later use.

    Thank you for sharing your yummy fall recipes!

    PS – I REALLY hope you guys win The Amazing Race!

    Reply
  • farm status
    By: tammy franks

    do you think you could make this in a crock pot????and if you did would the spices be the same amount?? thanks Guys love ya.

    Reply
  • farm status
    By: Ken Newman

    This is such a good idea! I just showed it to Joan and next week we’re making some. Just when we thought we were finished canning .

    Reply