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Maple Pear Butter

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Seriously, nothing makes your house smell more amazing than a bubbling pot of pear butter.  Mmmmm… fall has arrived.  My friend and I had just canned a pile of pears, and saved the skins and cores to cook down into a saucey-juice, which I then simmered further until it reached it a thick, caramelized pear butter.  The maple syrup is what truly makes this pear butter special.

Maple Pear Butter

To make the pear juice, simmer skins and cores with a quart of water.  Add a vanilla bean and a cinnamon stick and let simmer about an hour.  You could also use 4 or 5 really ripe pears, cut into chunks.

pear skins

Run the peels and cores through a food mill, which should leave you with about a quart of thick, pulpy pear juice.

making pear butter

Return the juice to a heavy bottom pot and add 1 cup of sugar, 1/2 cup maple syrup and pinches of ground cloves, ground ginger, freshly ground nutmeg and salt.  Simmer for about 2 more hours.

bubbling pear butter

Boil the sauce down until the juice has evaporated and the sauce is really thick and dark.  You will probably loose about half the volume.

blend pear butter

Blending the pear butter gives it a smooth and glossy finish.  After cooling, keep in the refrigerator.

canned pear butter

If you would like to preserve the pear butter, ladle into hot, sterile jars, adjust the lids and rings, and process in boiling water for 10 minutes.  The pear sauce should keep 12-18 months.

5.0 from 1 reviews
Maple Pear Butter
 
Author: 
Recipe type: Dessert
5 or 6 whole pears can be used instead of peels and skins.
Ingredients
  • 6-8 cups of pear peels and cores
  • 1 quart of water
  • 1 cinnamon stick
  • 1 vanilla bean
  • 1 cup of sugar
  • ½ cup maple syrup
  • ¼ tsp freshly ground nutmeg
  • ⅛ tsp ground cloves
  • ⅛ tsp ground ginger
  • pinch of salt
Instructions
  1. Cook the pear peels and core in the water for about an hour, with the cinnamon stick and vanilla bean.
  2. Run through food mill.
  3. Return juice/pulp to pot and add sugar, syrup and remaining spices.
  4. Cook 2 more hours, until thick, dark and volume is reduced by half.
  5. Use hand blender to smooth the texture.
 

Jessica
Jessica
Take a peek into my world of Eating, Gardening, Making and Mothering, authentically and with meaning. Thanks for visiting!
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