Great Grandma’s Cozy, Easy Pear Butter Recipe
In late summer, when there was just a hint of fall in the air, I stepped out the back door and glanced at our old pear tree, planted more than a century ago. Its branches bent under the weight of ripe pears, each one begging to be turned into something sweet or enjoyed straight off the tree. I climbed the ladder with a basket in hand, gathering pounds of fruit still warm from the sun. I was never in my great grandma’s kitchen, but I have her pear butter recipe written in her own handwriting, enough to transport me there in my mind, imagining her at the stove, apron tied at her waist, slowly stirring a big pot of fruit.
This homemade pear butter is more than just a delicious spread, it’s a connection to the past, to the flavor of pears grown right here on the homestead. The original recipe was scrawled in her neat, looping handwriting and tucked into an old recipe box. She didn’t measure much, but she knew exactly when the pear mixture was ready just by the way it looked and smelled.
If you’re new to canning or want to be sure the acidity is spot-on for safe water bath canning, I’ve adapted her method into a clear, beginner-friendly process. It keeps all the heart and flavor of the original recipe, while giving you step-by-step guidance so every batch turns out perfectly—just the way grandma would have wanted.
Why You’ll Love This Pear Butter
- Rich, caramel notes from slow cooking on low heat.
- A great way to use up a big batch of fresh pears.
- Naturally smooth consistency—perfect for spreading on an English muffin or stirring into oatmeal.
- Long shelf life when canned properly in mason jars.
- Warm spices can be added for a cozy, fall flavor.
Ingredient Notes and Substitutions
- Ripe Bartlett pears – Great grandma’s favorite, but other varieties like Asian pears or a mix of different varieties of pears work beautifully for a more delicate flavor.
- Sugar – Start with a small amount of added sugar and adjust as the pears cook. Use white sugar for a lighter color or brown sugar for a caramel pear butter depth.
- Optional spices – Cinnamon sticks, ground cinnamon, star anise, or other delicious spices add warmth.
- Citrus juice – Lemon juice, orange juice, or even a touch of lemon zest can brighten the flavor and help preserve color.
- Cooking equipment – A Dutch oven, large pot, crock pot, or slow cooker pear butter method will all give great results.
How to Make Pear Butter the Great Grandma Way
For the best results, start by peeling and coring the pears. A potato masher works well for breaking them down, but you can also use a food processor, immersion blender, food mill, or even a regular blender once they have softened.
Combine pears in a large pot or Dutch oven with a little sugar to start. Cook on medium heat until they begin releasing pear juice, then turn to low heat for a longer cooking time. Stir often to prevent scorching, especially as the cooked pears thicken.
Once most of the excess liquid has cooked off, taste and adjust the sweetness. Add warm spices now if you like. For a smooth consistency, blend the pear pulp until silky.
If canning, ladle hot pear butter into hot jars, leaving one inch headspace. Remove air bubbles, wipe the rims of the jars, and place lids on with canning tongs. Process in a water bath canner according to the National Center’s recommended processing time for your altitude.
Variations and Serving Ideas
- Spread on warm toast or an English muffin.
- Swirl into ice cream for a fruit flavor twist.
- Use in place of pumpkin butter in fall baking.
- Serve alongside pork for a savory-sweet pairing.
- Blend with apples for a pear sauce hybrid.
Storing Your Pear Butter
Sealed canning jars will last a long time when stored in a cool, dark place. Once opened, transfer to the refrigerator. Let it come to room temperature before serving for the fullest flavor of pears.
Homemade Pear Butter
Ingredients
- 8 pounds Ripe pears Bartlett, Asian, or mix
- 2-4 cups Sugar to taste
- 2 Tbsp Lemon juice
- Cinnamon sticks Star anise, Brown sugar optional
Instructions
- Peel, core, and chop pears. Place in large pot or Dutch oven.
- Add initial sugar and citrus juice. Cook on medium heat until pears soften.
- Mash or blend with an immersion blender to desired consistency.
- Continue cooking on low heat until thick, stirring often.
- Ladle hot pear butter into hot half pint jars, leaving 1 inch headspace. Remove air bubbles, wipe rims, and seal.
- Process in water bath canner for 20 minutes or according to guidelines based on your altitude.
Closing Thoughts from the Homestead
Every jar of pear butter lined up on my pantry shelf feels like a piece of my great grandma’s kitchen: warm, fragrant, and full of love. The next time you have ripe pears on hand, try this great recipe. It’s a delicious way to enjoy your harvest, and just might become one of your favorite things to make each fall. If you make this recipe, make sure to tag me over on Instagram, I’d love to see your creations!
You may also enjoy:
Preserving Apples for Fall & Winter
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
