Canning: Pear Butter

Easy. Delicious.

Pear Butter
Yields 7
A simple and delicious pear butter recipe that is the perfect spread on anything! Toast, bagels and cream cheese, crackers..... even spread a thin layer between 2 layers of vanilla cake!
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Prep Time
1 hr
Cook Time
14 hr
Total Time
15 hr
Prep Time
1 hr
Cook Time
14 hr
Total Time
15 hr
744 calories
195 g
0 g
1 g
2 g
0 g
623 g
10 g
162 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 744
Calories from Fat 9
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 10mg
Total Carbohydrates 195g
Dietary Fiber 18g
Sugars 162g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 7-8 pounds pears, peeled, cored & halved
  2. 1/2 cup lemon juice
  3. 4 cups granulated sugar
  4. 1/4 cup ground cinnamon
  5. 1 tsp-1 tbs ground nutmeg (adjust to your liking)
  1. Peel, core and slice up pears.
  2. Place them into a crock pot or slow cooker.
  3. Set on LOW.
  4. Add cinnamon and nutmeg.
  5. Allow to cook on low for 6-7 hours.
  6. Mash fruit with hand masher or cordless immersion blender. If you like it chunky, use the hand potato masher like I did.
  7. Add sugar.
  8. Allow to cook down and thicken, another 6-7 hours.
  9. Fill clean and sterile mason half pint jars.
  10. Process in a water bath canner 15 minutes OR you may jar this up and keep it in your fridge (if you do not can) and it will stay good for up to 3 months.
Adapted from Noreen's Kitchen
Adapted from Noreen's Kitchen
The Kneady Homesteader

pear butter mashed


pear butter canned

Grape Jelly and Pear Butter 10-14


My YouTube video on exactly HOW I made this recipe AND canned it up can be watched here:

Carrot Cake Jam

Carrot Cake Jam:

3 cups pears
3 cups finely grated carrots
3 1/2 cups crushed pineapple with juice
5 tbs lemon juice
2 tsp cinnamon
1 tsp ground clove
1 tsp ground nutmeg
2 envelopes pectin
11 cups sugar
add fruit, lemon juice and spices to pot. bring to boil. reduce heat and cover gently boil 20 min.

Carrot Cake 1
remove from heat.


Carrot Cake 2
whisk in pectin.


Carrot Cake 3
add 1 tbs butter
bring to boil.

add sugar all at once. return to full rolling boil, stirring constantly. boil hard for 1 minute. remove from heat.



skim off foam.
ladle into hot jars, 1/4 ” headspace.


Carrot Cake 4


Carrot Cake 5


water bath 10 min. uncover, turn off heat and allow to sit for 5 min. remove jars and cool.


Carrot Cake 6


Carrot Cake 8


Carrot Cake 10


Carrot Cake Jam on Everything Bagel

White Clover Jelly

You can find this recipe here:

White Clover Jelly recipe:
2 cups White Clover infusion (tea): steep 3+ cups packed flowers in 2 cups boiling water. In a sauce pan.Turn off the heat and let it sit for at least 2 hours.
1/4 cup lemon juice
4 cups sugar
1 box of Pectin

UPDATE at 3am: I will say, after allowing my jelly to cool, it is a much looser consistency than your standard “jelly”. Not quite syrup, but a very loose jelly. I would probably add another box of pectin if you want a thicker consistency, although I have to be honest and say, I like the looser set on this, because I plan to use this on homemade buttermilk biscuits. 😀 I But I wanted to throw that out there to you guys….. as a little update on how it turned out. Altho to my understanding, using tea infusions do set up looser than your standard jelly…. I know my dandelion jelly is also more on the loose side, altho thicker than the clover. Maybe I should make a video on this? hahaha My husband absolutely LOVES it!!!! Add less lemon if you dont want it to tart…. or keep it plain….. but this stuff is dang good! 😀

Candy Apple Jelly

Candy Apple Jelly:
*7 cups Apple Juice….. 100% no sugar added
*8 cups of sugar
*2 boxes or 6 tbs regular pectin
*1 cup red hots (candy)
*1 tbs butter (reduces foaming)

Add apple juice and red hot candies to a large saucepan and heat until the candies melt! Once they melt, add your pectin and butter. Bring to a rolling boil, and quickly add your sugar. Bring it back to a rolling boil, then boil for exactly ONE minute. Turn off the heat, load it into half pints and process in a waterbath canner for 5 minutes.


Concord Grape Jelly

Concord Grape Jelly:
*6 cups bottled juice, without sugar added or reconstituted from frozen, without sugar. I used Welches Concord Grape.
*Pectin – 2 boxes OR 12 tbs of regular bulk pectin OR 6 tbs low or no sugar needed pectin in bulk.
*Sugar – About 4.5 cups of dry, granulated (table) sugar, if you use the no-sugar-needed pectin or low sugar pectin. If you use regular pectin, you’ll need 7 cups of sugar.
*1 tbs butter (reduces foaming)