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Easy Homemade Spiced Cinnamon Pear Butter for Canning

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This homemade spiced cinnamon pear butter is a slow-cooked, deeply flavorful preserve that captures the essence of autumn. Made with ripe pears and warm spices, it’s perfect for spreading on toast, swirling into yogurt, or giving as a gift.

Ingredients

Scale
  • 5 pounds ripe pears (Bartlett or Anjou)
  • 2 cups granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt

Instructions

  1. Wash pears well. Core and quarter them, removing stems and blossom ends. Do not peel.
  2. Place quartered pears in a large pot with ½ cup water. Cover and cook over medium-low heat for 20-25 minutes, stirring occasionally, until very soft.
  3. Remove from heat. Using an immersion blender, puree the pears until completely smooth.
  4. Return pot to low heat. Stir in sugar, lemon juice, cinnamon, nutmeg, cloves, allspice, and salt until sugar dissolves.
  5. Simmer over lowest heat, stirring every 5-7 minutes, for 1½ to 2 hours until mixture darkens, thickens, and reduces by about half.
  6. Test for doneness: place a small spoonful on a chilled plate. If it holds a clean line when you run your finger through it, it’s ready.
  7. While pear butter simmers, wash jars, lids, and bands in hot soapy water. Place jars in water bath canner, cover with water, and bring to a simmer. Place lids in hot water to soften seals.
  8. Using a jar lifter, remove a hot jar from canner. Fill with hot pear butter using a wide-mouth funnel, leaving ¼ inch headspace. Remove air bubbles with a spatula or chopstick. Wipe rim clean.
  9. Center a lid on the jar and screw on band until fingertip-tight. Return to canner rack. Repeat with remaining jars.
  10. Ensure jars are covered by at least 1 inch of water. Bring to a full rolling boil. Process half-pint jars for 10 minutes, pint jars for 15 minutes (adjust for altitude).
  11. Carefully remove jars from canner and place on a clean towel, leaving space between them. Cool completely, undisturbed, for 12-24 hours. Check seals by pressing center of each lid—it should be firm.

Notes

Low and slow cooking is key to prevent scorching. Don’t skip the lemon juice—it helps with texture and preservation. Use the cold plate test to check thickness. Flavors intensify as mixture reduces, so don’t over-spice early. For a slow cooker version, cook pears with water on high for 2-3 hours, puree, then cook on low with lid ajar for 6-8 hours, then finish on stove for canning.

Nutrition

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

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