Crock Pot Pear Butter Recipe

This pear butter recipe combines sweet pears, warm vanilla, and a touch of brown sugar for a rich, smooth, and perfectly spreadable slow cooker condiment.

Course Condiments

Cuisine American

Prep Time 20

Cook Time 5

Total Time 5 20

Servings tablespoons

Calories 22kcal

Author Maria Vannelli (retired RD)

Ingredients

2½–3 pounds ripe pears peeled, cored and cut into pieces, 1.1–1.4 kg
⅓ cup water 80 mL
½ vanilla bean split lengthwise and scraped to release seeds
1-2 tablespoons brown sugar 15–30 grams
2 tablespoons orange juice freshly squeezed, 30 mL
1-2 strips of orange peel
pinch of salt

Instructions

Combine all of the ingredients in a slow cooker.
Cover and cook on the high setting for about 3-4 hours (Total time will vary based on ripeness of pear).
Stir occasionally.
When the pears have softened, remove the vanilla bean and the orange zest.
With a handheld immersion blender, process the pears until smooth. Alternatively, the cooked pears can be transferred to a food processor, pureed and transferred back to the slow cooker.
Cook on low with the lid removed for 1–2 hours. Cook until most of the remaining liquid has evaporated and the pear butter has reached your desired thick, silky consistency. Stir frequently to prevent sticking.
The total time will depend on the fruit's moisture content. The pear butter is done when no liquid seeps out when a teaspoon of the butter is placed on a dish.
Ladle the pear butter into clean jars. Let it cool to room temperature, then refrigerate for up to 3 weeks or freeze for longer storage.

Video

Notes

Find helpful step-by-step PHOTOS in the post and a SHORT VIDEO in the RECIPE CARD to guide you through the recipe.

Use ripe, naturally sweet varieties like Bartlett or Bosc for the best flavor and smooth texture. Avoid overly firm pears, as they won’t break down as easily.
If your pears are very ripe, start with 1 tablespoon of brown sugar and adjust to taste once the butter thickens.
The longer it simmers, the thicker and richer the pear butter becomes. Stir occasionally to prevent sticking.
Place a small spoonful on a plate. If no liquid seeps out after a minute, it’s ready.
To freeze the pear butter: Allow the pear butter to cool to room temperature, then place it in freezer-safe containers (always leave about 1-inch headspace) and freeze. They will keep for about 6 months in the freezer. Once thawed and opened, they should be stored in the refrigerator.

Total yield: 2 half-pint jars or 2 cups

1 serving = 1 tablespoon

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

*recipe lightly adapted from food.com

Nutrition