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Easy Homemade Cinnamon Pear Butter for Canning

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This homemade cinnamon sugar pear butter is smooth, spreadable, and tastes like fall in a jar. It’s perfect for using up overripe pears and makes a wonderful gift.

Ingredients

Scale
  • 5 pounds ripe pears (about 10–12 medium pears), Bartlett or Bosc preferred
  • 3 cups granulated sugar
  • 1 cup packed light brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 vanilla bean or 1 tablespoon vanilla extract

Instructions

  1. Wash pears thoroughly. Do not peel. Cut into quarters and remove cores and stems. Place pear quarters in a large heavy-bottomed pot or Dutch oven.
  2. Add about 1/2 cup water to the pot to prevent sticking. Cover and cook over medium heat for 20-25 minutes, stirring occasionally, until pears are very soft and starting to fall apart.
  3. Remove pot from heat. Use an immersion blender to puree pears until completely smooth. Alternatively, use a food mill. Let cool for about 5 minutes before blending.
  4. Stir in granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cloves, and salt. If using a vanilla bean, split lengthwise, scrape seeds into pot, and add the pod. If using vanilla extract, add after cooking.
  5. Bring mixture to a gentle boil over medium heat, then reduce heat to low. Cook uncovered for 2 to 2 1/2 hours, stirring every 10-15 minutes, until thickened and mounds on a spoon without running off immediately.
  6. While pear butter simmers, wash jars, lids, and bands in hot soapy water. Rinse well. Place jars in water bath canner, cover with water, and bring to a simmer. Keep jars hot. Place lids in a small saucepan of hot water and keep warm.
  7. When pear butter is ready, remove vanilla bean pod if used. Ladle hot pear butter into hot jars, leaving 1/4 inch headspace. Wipe jar rims with a clean, damp towel. Center a lid on each jar and screw on band until fingertip tight.
  8. Place filled jars in canner rack. Lower into boiling water, ensuring jars are covered by at least 1 inch of water. Cover canner and bring back to a full boil. Process for 10 minutes for half-pint jars or 15 minutes for pint jars. Adjust for altitude if needed.
  9. After processing, turn off heat and let jars sit in water for 5 minutes. Use jar lifter to remove jars and place on a towel-lined counter. Leave undisturbed for 12-24 hours. Check seals by pressing center of each lid; it should not flex up and down.

Notes

Do not use overripe pears that are turning brown inside; they will darken the color. For safe canning, keep at least 2 cups of total sugar. If pear butter seems too thin after cooking, it will thicken as it cools. If too thick, thin with apple juice or water. Use a splatter screen to minimize mess. Set a timer to stir every 10 minutes to prevent scorching.

Nutrition

Keywords: pear butter, cinnamon pear butter, homemade pear butter, canning recipe, fall preserves, fruit butter, pear spread

Find it online: https://spoonluma.com/easy-homemade-cinnamon-pear-butter-for-canning/