Top Review by Kate3024

It took about 2 hours to cook down to the desired texture. If I tried to speed the process, the ingredients would begin to scorch (unless I stirred constantly). If I do it again, I'll use a crock pot. And I would do it again, adjusting time and sugar: the recipe is a bit too sweet for my taste, but has a nice flavor

Ingredients Nutrition


  1. This dark spread has an intense flavour.
  2. It is a terrific way to use up a basket of very ripe pears.
  3. Wash pears, remove stems and cores.
  4. Chop coarsely.
  5. Place in a large heavy-bottomed saucepan over low heat. Bring to a simmer, cover and cook 30 minutes or until tender, stirring often.
  6. Press pulp through a sieve or food mill.
  7. You should have about 5 cups puree. Return to saucepan with honey, orange juice and zest, sugar, cinnamon, ginger, nutmeg and cloves.
  8. Bring to a boil, reduce heat to medium low and cook, uncovered, for 45 to 60 minutes or until reduced by half and very thick.
  9. Stir often.
  10. To test for doneness, place a spoonful on a chilled saucer and holding over the sink, turn it over.
  11. If pear butter is done, it won't fall off.
  12. Pour into hot 1 cup jars, leaving 1/2 inch headspace. Seal with two-piece metal lids.
  13. Process in a boiling water canner for 10 minutes.
  14. Remove jars to a folded towel on the counter and let cool for 24 hours.
  15. Check seals, label and store in a cool, dark place Contributor: Rose Murray - Preserving Pleasure Yield: 3 jars

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