Ginger Pear Butter

Ginger Pear Butter
Print Recipe
This mellow, sweet sauce is simmered in a slow cooker and gently spiced with fresh ginger. Special tools required: slow cooker and immersion blender
Servings Prep Time
6 half pints 30 minutes
Cook Time
12 hours
Servings Prep Time
6 half pints 30 minutes
Cook Time
12 hours
Ginger Pear Butter
Print Recipe
This mellow, sweet sauce is simmered in a slow cooker and gently spiced with fresh ginger. Special tools required: slow cooker and immersion blender
Servings Prep Time
6 half pints 30 minutes
Cook Time
12 hours
Servings Prep Time
6 half pints 30 minutes
Cook Time
12 hours
Ingredients
  • 6 lbs fresh pears (peeled, sliced and cored)
  • 1 piece fresh ginger (thumb-sized) (peeled, cut into 1/4" pieces)
  • 1/3 cup brown sugar
  • 2 Tbs pure vanilla extract
  • 1 ea juice of one lemon
  • 1/4 tsp salt
  • 1/2 cup water
Servings: half pints
Instructions
  1. Peel, slice and core the pears and place in slow cooker.
  2. Add all remaining ingredients to slow cooker.
  3. Cover slow cooker and cook on low for 8-10 hours. Feel free to stir occasionally during this time.
  4. Once pears have simmered and softened for desired cooking time, puree the pears using a hand immersion blender.
  5. Re-set your slow cooker to high and cook for 2-4 hours, or until pear sauce cooks down to a thicker consistency. Stir occasionally during this step.
  6. Once your pear butter has reached the desired consistency, it can be refrigerated for several weeks or preserved into canning jars for up to 1 year (see directions below).
Recipe Notes

Pear Butter can be preserved using the Ball Canning Method:

  1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  2. Ladle hot pear butter into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  3. Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 12 hours. Lid should not flex when center is pressed.