Vanilla Spiced Pear Butter

This Vanilla Spiced Pear Butter makes an excellent homemade gift during the holidays. I’ve included instructions on how to can pear butter as well so you can enjoy it for months to come!

how to make pear butter

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Making Homemade Pear Butter

I had a craving recently for this Vanilla Spiced Pear Butter. It is so good warm on a buttery toasted English muffin for breakfast. So I bought a bunch of pears so that I could make it again since it has been years since I’ve prepared a batch.

I had great plans to make a really large batch and can it in these cute Weck Jars. I wanted to have some on hand in the pantry so we could open a jar whenever we wanted. And I also thought it would be nice to have a little stash to gift to neighbors, friends, or teachers during the upcoming holiday season.

Preparing the Vanilla Spiced Pear Butter is actually pretty easy. For most of the day it is a hands off project.

Unfortunately, for me, the kids ate a bunch of the pears. I ended up with only enough to make a half a batch of the Vanilla Spiced Pear Butter recipe listed below.

So, I decided not to can the recipe since there really wasn’t that much. Instead, I just have a couple jars in the fridge and gave some to a neighbor friend.

Vanilla Spice Pear Butter recipe

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Pear Butter Ingredients

For this vanilla spiced pear butter recipe, you’ll need:

  • Fresh pears
  • Water
  • Lemon juice and zest
  • Granulated sugar
  • Vanilla extract
  • Cinnamon
  • Cardamom
  • Nutmeg
  • Fresh orange juice

What Are the Best Pears for Pear Butter?

It doesn’t matter what type of pears you use in this pear butter recipe! Any pears will work as long as they’re ripe (if the pears aren’t ripe enough, your pear butter will be slightly sour). You’ll know when the pears are perfectly ripe when they’re slightly soft to the touch and smell fragrant.

how to make pear butter

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How to Make Pear Butter

First, you’ll peel a bunch of ripe pears. Then, you’ll cut them up and place them in a large pot with water, lemon zest, and lemon juice. After cooking it for a bit, you’ll transfer it to a food processor to smooth it out a bit.

Then, you add the remaining ingredients to the pear sauce that you’ve just made. After that, you just cook it all day on low so reduce it down until it is nice and thick.

The house will smell amazing. The smell of this Vanilla Spiced Pear Butter cooking is better than burning a fall scented candle.

pear butter recipe

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How to Store Pear Butter

Personally, I prefer canning homemade pear butter since I usually make too much to eat in a week. If you haven’t canned before, canning pear butter isn’t that hard even thought it sounds like it would be complicated. But, if you aren’t comfortable doing that you don’t have to.

You can store the pear butter in the freezer to preserve it and just take out what you need as you want to use it (or gift it). Just make sure to use a freezer-safe container.

Plastic canning jars work great, but some glass canning jars are labeled as freezer-safe as well.

Can I Make This with Canned Pears?

I’ve only ever used fresh pears, so I can’t speak to whether canned pears from the grocery store would work here. Possibly not, because canned pears are already cooked and they’re usually loaded with sweeteners.

Can I Make This in a Slow Cooker?

I’ve only ever made stove-top pear butter, so I can’t say for sure if you can make it in the slow cooker. If you do make it in the slow cooker and it works for you, please leave me a comment below!

 Vanilla Spice Pear Butter Canned in Jars with image and recipe

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Tips for Making Pear Butter

I highly recommend using freshly squeezed lemon and orange juice in this pear butter recipe. Fresh juice will give you the best flavor!

Feel free to play around with the amount of cinnamon, nutmeg, and cardamom in this recipe. I like it as written, but you can add more or less to suit your tastes.

You don’t need to chop the pears too finely since they’ll be cooked down on the stove anyways. But you do need to peel them, otherwise your pear butter will be the wrong consistency.

More Easy Fall Recipes:

Drizzle this Pumpkin Spice Salted Caramel Sauce on everything this fall. This stuff is seriously so good!

This Apple Crisp with Oatmeal Pecan Crumble Topping is an elevated take on the classic fall dessert.

Need an easy dessert recipe to bring to your next family get together? Make these Cranberry Pomegranate Walnut Bars, you won’t regret it.

These Spiced Pear and Pomegranate Crostini are a delicious way to use up any other fresh pears you have lying around.

Ditch the canned cranberry sauce and make this Red Wine Pomegranate Cranberry Sauce instead. It pairs perfectly with any Thanksgiving dish.

What recipes have you canned?

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Vanilla Spiced Pear Butter

Vanilla Spiced Pear Butter

Yield: 4 pints
Prep Time: 10 minutes
Cook Time: 6 hours
Canning Time: 15 minutes
Total Time: 6 hours 25 minutes

This Water Bath Canned Vanilla Spiced Pear Butter is easy to make. Jars of Pear Butter make excellent homemade gifts for teachers, friends, or neighbors during the holidays.


  • 7 lbs. pears, peeled, cored, and coarsley chopped
  • 1/2 cup water
  • zest and juice of 1 lemon
  • 4 cups granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon nutmeg
  • juice of 1 orange


  1. In a large stainless steel saucepan, combine the pears, water, lemon zest and juice.
  2. Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.
  3. Working in batches, transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved.
  4. Do not liquefy.
  5. Measure 8 cups of pear puree (I used the excess as Pearsauce).
  6. In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg.
  7. Stir until sugar dissolves.
  8. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate.
  9. Meanwhile, prepare canner, jars and lids:
  10. Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water. Set the screw bands aside - they don't require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don't boil. Keep lids hot until you're ready to use them.
  11. Ladle hot butter into hot jars, leaving 1/4 inch head-space. Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.
  12. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.


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