Friday, September 20, 2013

Vanilla Spice Pear Butter Recipe

For the last several falls, I have bought a nice big box of pears, and they have always been delicious. We eat lots of them just plain and we love them. With the rest I tend to make pear butter, and we enjoy it throughout the winter months. This year I made a double batch so that I can enjoy it (I hope) clear into spring! I love it on my pancakes, waffles, and homemade bread.
Mmmm! It's delicious. 

And this year, I'm finally getting around to sharing my yummy vanilla spice pear butter recipe with you! 
The first year I made this, I followed the recipe from Good Life Eats (which is a wonderful food blog--I've often thought that Katie and I must share the same palates because pretty much everything she cooks is right up my alley). Since then, I have modified it to cut down on the vanilla sweetness and add a little ooomph of tartness to it (anyone who knows me, knows I dig tartness).
And mmm, boy is it good!

Now, before I share the recipe for the pear butter, let me show off these adorable little labels I found over at Domestifluff. So cute! Naturally, she didn't have labels that said "Vanilla Spice Pear Butter" (or Orange-Rhubarb Jam or Peach-Rhubarb Jam that I've also been canning lately) so I had to modify them a bit. Modifying them is really easy because she uses a free font that you can just download real quick. Then, I opened up her labels in my photo-editing software, erased her words and added mine in the same font, and voila. Cute labels.

For gifts, I snazzed some up with a little burlap and twine.


The circular labels fit just right into the lids of canning jars. My little rows of jars with the circular labels looks so cute in my pantry. :)
Thanks Kristen!

 And now for the recipe. Last year, before I started canning, I just froze the pear sauce, and it was great. Now that I can, I process the filled bottles for 10 minutes (plus more for altitude--check a chart if you are going to can the pear butter).

Vanilla Spice Pear Butter
adapted from Good Life Eats

8 c. pear puree (cook 6-7 pounds of peeled, cored and chopped pears in a pot for about 20 minutes with ½ c .water and the juice and zest of one lemon, then puree with a food processor or immersion blender. Measure out 8 cups and enjoy the rest!)

3 c. granulated sugar
1 tsp. vanilla extract
1 tsp. cinnamon
½ tsp. cardamom
½ tsp. nutmeg
½ tsp. cloves
Juice and zest of 1 orange

1. In a clean large stainless steel saucepan, combine pear puree, sugar, vanilla, cinnamon, cardamom, nutmeg, cloves and orange zest and juice. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate. 

2. If you are choosing to can the pear butter, prepare canner, jars and lids while the pear butter cooks down. Process according to standard procedures for 10 minutes (plus altitude adjustments). 

 Click here to print

Also, if I might just add, the Rhubarb Jam recipe from the Ball Complete Book of Home Preserving is DIVINE. :) Add a little cinnamon for extra-good yumminess. :)

Hope you are enjoying the bounty of the season. :)


  1. its times like these that i wish i was closer and could just come steal a jar! Sounds soooo good!!

  2. This looks amazing! I just got done making jam and sauce with my pears this year- makes me wish I had more for sure! Pinning to save for next year!

  3. I had no idea you could have so many flavors in jam! It sounds yummy!


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