What do you do when you have 20 some pears in your refrigerator that need to be used?
Option 1: Eat them.
Option 2: Throw them away.
Option 3: Make Pear Butter with them.
We chose option three. You should too. It’s time consuming…not gonna lie. But it’s a time consuming that is 75% hands off as it cooks in the crockpot. The end result is a sweet pear spread suitable for breads, crackers, English muffins, ice cream toppings, or eating by the spoonful. Not that I would know.
I used the recipe directly from my grandmother’s Ball Canning Guide and Recipe Book that she passed down to me a few years ago. The recipe doesn’t appear to be listed on Ball’s current website, but I’ve listed it below.
20 medium pears, peeled and roughly cubed
4 cups Sugar
1/3 cup Orange Juice
*1 teaspoon grated Orange Rind (I don’t use this)
1/2 teaspoon Nutmeg (don’t leave the nutmeg out….it adds a worthwhile touch of pep to the pears)
- In crockpot place all ingredients. Give it a little stir to mix the liquids around the pears to prevent sticking.
2. Set the crockpot timer on 4 hours. After 4 hours check tenderness of pears. When they are fork tender (soft enough to stick a fork through) they are ready for the next step.
5. Pour everything back in the crockpot, grab a cup of tea and set about your business. This next step takes a while.
7. If you look about half way down the crockpot wall you can see pear butter sticking to the side of the crock. This is good news. It means the moisture is leaving and the pears are forming into butter. 8. After 8 or 10 hours you will have a thick, sweet consistency. Perfect. 9. Use a funnel to pour butter into jelly jars. From here, follow steps to seal them with lids, and process them in a water bath for 20 minutes. However, you don’t have to seal them. They will last in the refrigerator for a while, but they also make good gifts to hand out immediately.