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I just love spreading Pear Butter on toast, English muffins, and so much more! I’ve taken pears to a whole new level with this delicious pear butter! Their vibrant flavor is made even more scrumptious with ingredients like sweet brown sugar, tangy lemon juice, and warm spices. This will be your new favorite rustic fall recipe!
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“Thanks, your recipe is the tasty answer to our bounty of pears. It is easy to make, as promised.” – Mary K.
Easy Pear Butter Recipe
If you love apple butter like I do, just wait until you try this pear butter—it might be even better! I simmer soft, ripe pears with cozy spices like cinnamon, nutmeg, and cloves until everything melds into the most deliciously smooth and fragrant spread. It’s my favorite way to add a touch of fall sweetness to toast, pancakes, waffles… honestly, anything. And if you’re anything like me, you’ll end up sneaking spoonfuls straight from the jar. It’s that good!
One Hour Easy Pear Butter
Ingredients
- 3 15 oz. cans chopped pears drained, or 6 fresh pears, cored and chopped, no need to peel
- 1 tbsp brown sugar
- 3 tbsp agave nectar or honey
- juice from ½ lemon
- ½ tbsp ground ginger
- ¼ tsp salt
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- pinch ground cloves
- 1 tsp lemon zest optional
- 1 star anise optional
Instructions
- Combine all ingredients in a medium saucepan over medium-high heat, stirring to combine.3 15 oz. cans chopped pears, 1 tbsp brown sugar, 3 tbsp agave nectar, juice from ½ lemon, ½ tbsp ground ginger, ¼ tsp salt, ½ tsp ground nutmeg, 1 tsp ground cinnamon, pinch ground cloves, 1 tsp lemon zest, 1 star anise
- Bring to a boil, then cover (cover partially to allow steam to leave the pot) and simmer for 50 minutes. Stir occasionally to make sure the bottom doesn’t burn.
- After the mixture has cooked down and the pears are super soft, transfer to a food processor (remove the star anise) or blender.
- Blend until completely smooth.
- Store in a mason jar for up to 3 weeks in the fridge. Enjoy!
Becky’s Tips
- Make sure the pears have time to simmer. If you rush the process, you may end up with watery results. Also, keep in mind that pear butter tends to thicken as it cools.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pear Butter Step by Step
Combine the ingredients: Combine 3 cans chopped pears, 1 tbsp brown sugar, 3 tbsp agave nectar, juice from ½ lemon, ½ tbsp ground ginger, ¼ tsp salt, ½ tsp ground nutmeg, 1 tsp ground cinnamon, pinch ground cloves, 1 tsp lemon zest (optional) and 1 star anise (optional).
Boil: Bring to a boil, then cover partially to allow steam to leave the pot and simmer for 50 minutes. Stir occasionally to make sure the bottom doesn’t burn.
Process: After the mixture has cooked down and the pears are super soft, transfer to a food processor (remove the star anise) or blender. Blend until completely smooth.
Store: Store in a mason jar for up to 3 weeks in the fridge. Enjoy!
How to Store
This easy pear butter will keep well in the fridge for up to 3 weeks. Let it cool completely before placing into a sealable jar.
Be sure to make a big batch as this will freeze for up to a year. Make a big batch in fall and enjoy it into the warmer months. Thaw it in the fridge overnight before using.
Serving Suggestions
You can serve pear butter with so many things! I love spreading it on a piece of toast or an English muffin for a quick morning treat. It’s also amazing on pancakes and waffles.
Hello they recipe doesn’t say if I need to sterilized my mason jars. Can I skip that task?
Hi Ellen, we used clean mason jars but did not sterilize them. This recipe is not designed to be canned, so it will only keep for about 3 weeks in the fridge!
Ok so I don’t know if I did something wrong, but my pear butter turned out really liquidy. It cooked down fine, but I used an immersion blender to break the pears down. It essentially turned into a liquid after that. Does it just need to simmer longer?
It may need a little longer!
Thanks, your recipe is the tasty answer to our bounty of pears. It is easy to make, as promised.
You’re welcome, Mary!
I would like to try this recipe, however I don’t want a HUGE batch. How much does this recipe yield?
“4 servings” does not seem accurate…
Sounds amazing! I have these pears and am wondering what to do with them!
Hope you love it!
Great recipe! I was looking for a basic fast stovetop recipe as I only had 4-5 boss pears going bad. I squeezed a small older (hard on outside) lemon, tweaked it to what I had on hand, mixed white sugar with organic honey, added cardamom instead of anise, and everything stayed the same. Mine turned out super rich and tastes like the perfect cold weather Autumn food! So thank you! I will use this again and again tweaking it to whatever I have in hand. Ps pics are very very nice!
Can this be canned? If so how? Water bathed or pressurcooked?
Hello, I am confused as to what is boiling in this recipe. You say to put the DRAINED pears in a pot with some honey and a little bit of lemon juice to boil. What liquid is there to boil the pears in if I use regular pears and not canned? Thanks!
Soooo making this asap!
Yay! Hope you love it!
Pretty photos! I recently made plum butter and I was surprised at how easy it was! I was considering a pear butter for fall, and now you’ve helped me decide. I’m making it!
Hope you love it Brandon, thanks so much for the sweet comments!