Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  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

Reviews

(8)
Most Helpful

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

Kate December 13, 2001

I made a batch and a half (15 pears), but kept the granulated sugar at 2 cups based on the last reviewer's comment. It came out lovely! I'm getting compliments from everyone I give it to. One other note - it did take about 90 minutes to cook down instead of the 45-60 min listed.

Amy_J September 17, 2003

The first time I made this, I used the 1 cup of brown sugar that a reviewer suggested. This time around I am using 3/4 cup honey, 1/4 vinegar and NO refined sugar at all. And in the crockpot. Yum, yum, yum. This is an absolutely awesome recipe, and definitely a keeper. :) Thanks Robin!

Whitney Donohue February 02, 2011

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