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Best Small Batch Spiced Pear Butter (Easy Recipe)

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This small batch spiced pear butter is thick, silky, and smells like autumn in a jar. It’s forgiving, ridiculously easy, and makes your whole house smell like you’ve been baking all day.

Ingredients

  • Ripe pears, 2 pounds (about 4-5 medium pears, preferably Bosc or Bartlett)
  • Granulated sugar, ½ cup (100g)
  • Brown sugar, ¼ cup (50g, packed)
  • Fresh lemon juice, 2 tablespoons (from about 1 lemon)
  • Ground cinnamon, 1 teaspoon
  • Ground ginger, ½ teaspoon
  • Ground nutmeg, ¼ teaspoon
  • Ground cloves, ⅛ teaspoon
  • Vanilla extract, 1 teaspoon
  • Pinch of salt
  • Water, ¼ cup (60ml)

Instructions

  1. Wash the pears thoroughly. Cut them into quarters, remove the cores and stems, but leave the skins on. Roughly chop each quarter into 1-inch chunks. You should have about 5-6 cups of chopped pears.
  2. Place the chopped pears in your large pot. Add the granulated sugar, brown sugar, lemon juice, cinnamon, ginger, nutmeg, cloves, salt, and water. Stir everything together until the pears are well coated.
  3. Place the pot over medium heat and bring the mixture to a gentle simmer, about 5-7 minutes. Reduce the heat to low-medium so the mixture is bubbling gently. Cook for 30 minutes, stirring occasionally, until the pears are very soft and starting to fall apart.
  4. Remove the pot from the heat. Use an immersion blender directly in the pot to puree the mixture until smooth. If using a regular blender, let the mixture cool for 10 minutes first, then blend in batches.
  5. Return the pot to low heat. Stir in the vanilla extract. Continue cooking the puree, stirring frequently, for another 45-60 minutes. The mixture will darken and thicken significantly. It’s ready when you can drag a spoon across the bottom of the pot and the butter holds its shape for a moment before slowly filling back in.
  6. Test for doneness: Place a small spoonful of pear butter on a chilled plate. Let it sit for 30 seconds, then tilt the plate. If the butter holds its shape and doesn’t run, it’s done. If still runny, cook for another 10 minutes and test again.
  7. While the pear butter is still hot, carefully ladle it into clean mason jars, leaving about ½ inch of headspace. Wipe the rims clean, screw on the lids, and let the jars cool completely on the counter. Refrigerate after opening.

Notes

Don’t skip the skin-on step; the skins add natural pectin and color. Stir frequently during the final simmer to prevent scorching. Pear butter thickens significantly as it cools, so don’t overcook. For a low-sugar version, reduce total sugar to ½ cup and add 1 tablespoon honey or maple syrup at the end.

Nutrition

Keywords: pear butter, spiced pear butter, small batch, homemade, fall recipe, fruit spread, easy, gift

Find it online: https://sparklespoon.com/best-small-batch-spiced-pear-butter-easy-recipe/