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October 25, 2020

Easy Vanilla Spiced Pear Butter

From the Kitchen of Katie Kick
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This Vanilla Spiced Pear Butter makes a cozy homemade gift during the holidays! With warm spices and a hint of vanilla, it’s perfect for spreading on toast, stirring into yogurt, or even pairing with a cheeseboard. I’ve also included step-by-step canning instructions so you can enjoy it for months to come. If you’re new to canning pear butter, don’t worry! I’ll walk you through the process.

a wooden table set with breakfast, tea pot, tea mug and a jar of canned pear butter

This pear butter recipe for canning was originally published on September 26, 2019. It’s a reader favorite every year, so I’ve updated it with additional details, FAQs, and new photos!This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.

Why You’ll Love this Recipe

✔ Warm & Spiced – The combination of vanilla, cinnamon, nutmeg, and cardamom makes this pear butter rich and flavorful.

✔ Great for Gifting – Homemade pear butter in a pretty jar is a thoughtful and delicious holiday gift!

✔ Easy to Make – Mostly hands-off, letting the pears slowly cook down into a smooth, spreadable texture.

✔ Canning or Freezing Options – Store it in the fridge, freeze it for later, or follow my canning instructions for long-term storage.

Making Homemade Pear Butter Recipe

I had a craving recently for this Vanilla Spiced Pear Butter, and I knew it would be perfect on a warm, buttery English muffin for breakfast. Since it had been years since I last made a batch, I grabbed a bunch of pears so I could make it again.

My plan? A big batch to can in these cute Weck Jars so I’d always have some on hand and a few extra to give as holiday gifts for neighbors, teachers, and friends.

But, as life goes, the kids got to the pears first! I ended up with just enough to make a half-batch, so instead of canning, I stored a couple of jars in the fridge and shared some with a neighbor.

Making this pear butter is actually quite easy, and for most of the day, it’s a hands-off project. The hardest part? Waiting for the flavors to develop as it slowly cooks down into a thick, caramelized spread!

★★★★★

Reader Review

“It took a good eight hours to cook down, but I now have some beautifully fragrant, dessert-quality pear butter. My husband’s eating it with a spoon as I type this. He wants to put it on ice cream. We have 2 huge pear trees that are FULL this year. It’s good to have a recipe that’s seriously worth the time.”

—Karen

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close up photo of this pear butter recipe in a jar

What is Pear Butter?

Despite the name, pear butter doesn’t actually contain any butter! Instead, it’s a thick, smooth fruit spread made by slow-cooking pears with sugar, warm spices, and citrus juices.

Think of it as a silky, concentrated version of this pear sauce—similar to apple butter but with the naturally sweet and floral flavor of pears.

To make pear butter, the pears are cooked down slowly with:

  • Sugar – Enhances the natural sweetness.
  • Cinnamon, Cardamom & Nutmeg – Adds warm, cozy spice.
  • Lemon & Orange Juice – Balances the flavors and makes it safe for canning.
  • Vanilla Extract – Brings out the rich caramelized notes.

It cooks a lot longer than pear sauce, so it becomes thicker as more liquid evaporates. This creates a thick, glossy spread with a deep golden color and caramelized flavor.

There’s something so cozy about simmering pears with warm spices on a crisp fall day. The smell alone is better than any candle, and by the time it’s done, you have a homemade spread that tastes like a hug in a jar.

If you love fruit butters, you might also enjoy my Instant Pot Apple Butter. It’s just as easy to make and includes water bath canning instructions for long-term storage!

Tools Needed to Make Pear Butter

Before you start, here’s quick overview of the kitchen tools you’ll need to prepare this old-fashioned pear butter recipe:

  • Vegetable Peeler – To remove the pear skins.
  • Cutting Board & Sharp Knife – For coring and dicing the pears.
  • Measuring Spoons & Cups – To ensure accurate ingredient portions.
  • Dutch Oven – A heavy-bottomed pot prevents scorching as the pears cook down.
  • Food Processor, Immersion Blender, or Potato Masher – To create a smooth, uniform texture (no need to fully purée).
  • Airtight Containers – For storing your finished pear butter in the fridge or freezer.

Tools Needed for Canning (Optional)

If you want to water bath can your pear butter for long-term storage, you’ll need a few extra tools. Don’t worry—canning pear butter is easier than it sounds! If you prefer, you can also freeze it instead.

  • Water Bath Canner (or Large, Deep Pot with a Lid & Rack) – Used for safely processing the jars.
  • Glass Canning Jars, Lids & Bands – Make sure jars are free of chips or cracks and always use new lids for a proper seal.
  • Canning Funnel – Helps neatly transfer the pear butter into jars.
  • Ladle – For scooping the hot pear butter into jars.
  • Jar Lifter (Canning Tongs) – Safely removes hot jars from the boiling water bath.
fresh pears to use for making this pear butter recipe

Pear Butter Ingredients

This recipe is made with simple, pantry-friendly ingredients—you might already have most of them on hand!

Before you begin: Check your fridge and pantry, then use this as a shopping guide. For exact measurements, see the FREE printable recipe card at the bottom of the post.

  • Fresh Pears – Use ripe, fragrant pears for the best natural sweetness.
  • Water – Helps the pears cook down smoothly.
  • Lemon Juice & Lemon Zest – Adds brightness and balances the sweetness.
  • Granulated Sugar – Enhances the pears’ natural flavor and helps with caramelization.
  • Vanilla Extract – Brings out warm, rich notes in the fruit butter.
  • Ground Cinnamon – A classic spice that pairs beautifully with pears.
  • Cardamom – Adds a slightly floral, citrusy depth of flavor.
  • Nutmeg – Brings warmth and a hint of nuttiness.
  • Fresh Orange Juice – Complements the spices and enhances the overall richness.

How to Make Pear Butter

a quick overview!

The house will smell amazing while you’re preparing this pear butter. The smell of this delicious recipe cooking is better than burning a fall scented candle.

  1. Cook the Pears – In a large stainless steel saucepan, combine the pears, water, lemon zest, and lemon juice.
  2. Simmer Until Soft – Bring to a boil over medium-high heat, then reduce to a gentle boil, stirring occasionally, for about 20 minutes.
  3. Blend to a Smooth Texture – Transfer the mixture to a food processor (or use an immersion blender) and pulse until it reaches a uniform texture—but don’t liquefy it!
  4. Measure the Pear Puree – You’ll need 8 cups for this recipe. (Any extra can be used as Pear Sauce!)
  5. Cook with Spices & Sugar – In a clean large saucepan, mix the pear puree with sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg. Stir until the sugar dissolves.
  6. Slowly Reduce – Bring to a boil over medium-high heat, then reduce heat and simmer for 6–8 hours, stirring frequently. The pear butter is ready when it thickens and holds its shape on a spoon, with no liquid separating.

The above is simply a quick summary of this recipe for pear butter. Check out the free printable card at the bottom of this post for all the detailed instructions.

two jars of this pear butter recipe on a white table cloth with a knife

Tips for Making Pear Butter

Prep Tips

  • Use Fresh Citrus Juice – I highly recommend using freshly squeezed lemon and orange juice for the best flavor. Bottled juice won’t have the same bright, fresh taste.
  • Canning? Keep the Citrus Juice! – If you plan to water bath can this pear butter, do not reduce or remove the lemon or orange juice. The acidity is essential for safe canning, ensuring the proper pH level.
  • Adjust the Spices to Your Preference – Feel free to tweak the cinnamon, nutmeg, and cardamom levels to suit your taste.
  • No Need to Finely Chop the Pears – Since the pears cook down and soften, there’s no need for precise dicing. However, don’t skip peeling them. The skins will affect the final texture.
  • Choose the Right Burner Size – For even cooking, use a stove burner that matches your pot size. A large pot on a small burner will cook unevenly and take much longer to reduce.

Cooking Tips

  • Stir Regularly to Prevent Sticking – As the pear butter thickens, it’s more likely to stick to the bottom of the pot. Stir often, especially toward the end of cooking, to prevent scorching.
  • Watch for Splattering – Thickening pear butter can bubble and spit. If simmering uncovered, use a splatter guard to keep your stove (and arms!) mess-free.
  • Want It Extra Smooth? Let It Cook a Bit Longer – If you prefer a super silky texture, let the pear butter simmer a little longer, then blend it with an immersion blender again before storing.
  • Check for Doneness with the Spoon Test – Not sure if it’s ready? Scoop a little onto a spoon and tilt it. If it holds its shape without watery separation, it’s done!
overhead photo of two jars of canned pear butter on a wooden table

Pear Butter Recipe FAQs

Got questions about making this old fashioned pear butter recipe? Here are the answers to a few commonly asked questions to help you get the best results. If you don’t see your question here, drop a comment below, and I’ll be happy to help!

What Are the Best Pears for Pear Butter?

Honestly, it doesn’t really matter what type of pears you use! As long as they’re ripe, you’re good to go.

I usually grab Bartlett pears because they tend to go on sale at the grocery store, but I’ve also made this with D’Anjou, Bosc, and Red D’Anjou, and they all worked great! You can use a mix of different pears or stick with just one variety.

How to tell if pears are ripe? They should feel slightly soft when you press them and have a nice, fragrant smell. If they’re too firm, your pear butter might turn out a little tangy.

One exception: I don’t recommend Asian pears for this recipe. They’re too watery, have a different flavor and texture, and won’t cook down properly.

Can I Make This Recipe with Canned Pears?

I’ve only ever made pear butter with fresh pears, so I can’t say for sure. Canned pears are already cooked and often contain added sweeteners, which might affect the texture and flavor.

Can I Make Ingredient Substitutions?

  • If you’re NOT canning: You can adjust the sugar and spices to taste.
  • If you ARE canning: Do not reduce the sugar, pears, or citrus juice—the acidity is essential for safe water bath canning.

How Should I Store Pear Butter?

There are three ways to store pear butter, depending on how long you want to keep it:

  • Canning – Canning pear butter is the best option if you’re making a large batch. Water bath canning preserves it for up to 12 months, so you can enjoy homemade pear butter well beyond pear season!
  • Refrigerating – Store in an airtight container and enjoy within 2–3 weeks.
  • Freezing – Use freezer-safe glass or plastic containers and freeze for up to 6 months.

New to canning? It’s easier than it sounds! Scroll down for my step-by-step water bath canning instructions.

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.

How Do I Make Pear Butter in a Slow Cooker?

I typically stick to stovetop pear butter, but you can likely make it in a slow cooker and still safely water bath can it as long as you don’t change the ingredient ratios.

Reader Becky shared her Crockpot Pear Butter Tips:

From Becky: “I love this recipe. Very experienced canner along with my mom and gram (over 130 years between us!!). I’ve always used a crock pot or in my case a 22 qt slow cooker. I did that for this one.

HOWEVER, it takes almost 27 hours to reach the same results as the stove top method. But I so much prefer this method and can get a much more consistent thick butter.

I use a mix of both canned (no sugar) pears and fresh. I adjust the spices as well but NEVER the sugar or lemon juice amounts. I’ve had mine tested at the UW extension for safety and it passed no problem.”

Have you tried making slow cooker pear butter? Let me know in the comments!

Can You Pressure Can This Recipe?

Yes! If a recipe is safe for water bath canning, it can typically be pressure canned as well. However, since I personally stick to water bath canning, I recommend double-checking trusted sources for exact pressure canning guidelines.

If you’re new to pressure canning, here are a few tools you might need:

white plate set on a white table cloth with a toasted english muffin spread with homemade pear butter

How to Store Pear Butter

If you’ve made a big batch, you’ll want to store it properly so you can enjoy it for months to come. Here are your best options:

  • Canning – My personal favorite! If you’ve never canned before, don’t worry—it’s easier than it sounds. Water bath canning preserves pear butter for up to a year, making it perfect for stocking your pantry.
  • Freezing – Not into canning? No problem! You can freeze pear butter instead. Just use a freezer-safe container and thaw as needed. Plastic canning jars work great, and some glass jars are labeled freezer-safe as well.

Help! My Jar Lid Won’t Open!

Struggling to open a jar after canning? I’ve been there! Head over to my post on How to Open a Jar for five proven tricks to loosen even the tightest lids.

How to Use This Pear Butter

There are so many delicious ways to enjoy Vanilla Spiced Pear Butter! Here are a few of my favorites:

  • Spread it on toast or English muffins – A classic and cozy way to start the day.
  • Stir into yogurt or granola – Try it with a bowl of Greek yogurt or even homemade yogurt.
  • Mix into cottage cheese – Adds a touch of natural sweetness.
  • Swap it for syrup on pancakes & waffles – Use it in place of maple syrup on your favorite breakfast recipes. Try my recipes for: 5 Grain Pancakes, Pecan Waffles, and Fluffy Belgian Waffles.
  • Drizzle over French toast – Try it on Pecan French Toast for an extra treat.
  • Pair with cheese for a cheeseboard – A perfect complement to aged cheeses at a cheese tasting party.

Try This Vanilla Spiced Pear Butter!

Next time you have a bounty of pears, whip up a batch of this Vanilla Spiced Pear Butter.

It’s smooth, warmly spiced, and perfect for spreading on toast or adding to breakfast bowls. Whether you’re canning it for later or enjoying it fresh, this homemade pear butter is a delicious way to savor the flavors of the season!

Did You Make This Recipe? I’d love to hear how it turned out! Leave a comment and review below—your feedback helps others and makes my day.

Share Your Creations!

If you snapped a photo, tag me on Instagram @goodlifeeats and use #goodlifeeatsrecipes. I’d love to see how you’re enjoying your pear butter!

★★★★★

Reader Review

“I had pear butter once when I was a child and loved it. Absolutely wonderful recipe. I will definitely make this again.”

—Debbie

More Easy Pear Recipes

Looking for more ways to use fresh pears? Try one of these delicious recipes:

Still searching for the perfect pear recipe? Head over to my Ingredient Index to explore even more pear recipes!

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What recipes have you canned?

wooden table set with breakfast and a jar of 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 is a great pear butter recipe for canning. Perfect for preserving the flavors of fall! Slow-cooked with warm spices & vanilla, it’s an easy homemade spread. Jars of Pear Butter make excellent homemade gifts for teachers, friends, or neighbors during the holidays.

Ingredients

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

Instructions

Preparing the Pear Butter

  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. Do not liquefy. Alternatively, you may use an immersion blender.
  4. Measure 8 cups of pear puree (I used the excess as Pear Sauce).
  5. In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg.
  6. Stir until sugar dissolves.
  7. 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. This will take 6-8 hours.

Canning the Pear Butter

  1. Meanwhile, prepare canner, jars and lids:
  2. Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water.
  3. 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.
  4. Keep lids hot until you're ready to use them.
  5. Ladle hot butter into hot jars, leaving 1/4 inch head-space.
  6. Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim.
  7. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.
  8. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.
  9. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Notes

Recipe Tips

  • I highly recommend using freshly squeezed lemon and orange juice in this pear butter recipe. Fresh juice will give you the best flavor!
  • Do not omit the citrus juices if you intend to water bath can this recipe. The recipe needs acidity to be safely water bath canned.
  • 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.
  • 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. Changing these ingredients would not affect the ability to can this recipe.

Ingredient Substitutions for Pear Butter

I don't recommend making any substitutions for this recipe if you plan to water bath can this recipe for pear butter unless it is adjusting the amount of seasoning. Altering the sugar content, the amount of pears, or the acidity (by omitting or substituting the orange juice) would affect the ability to water bath can the recipe.

If you are eating this within a week, or storing it in the freezer, you can make any substitutions that you would like.

Can You Pressure Can this Pear Butter

Yes, typically, you can pressure can anything that you can water bath can. Make sure you have the right tools and that you consult reputable sources for pear butter pressure canning instructions, as I personally am not an expert at pressure canning.

Recipe adapted from Ball Complete Book of Home Preserving

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Nutrition Information:
Yield: 32 Serving Size: 1/4 cup
Amount Per Serving: Calories: 161Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 42gFiber: 3gSugar: 36gProtein: 0g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in your kitchen!

© Good Life Eats
Cuisine: American / Category: Fall Recipes

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Updated: March 18, 2025

Reader Interactions

  1. I was wondering if you can omit the cardamom – its seems my can got thrown out and unable to go to the store. Will it still taste close to the same?

    • You can adjust any of the spices, just don’t adjust the amount of pears, sugar, citrus juices. It will have a slightly different taste without cardamom but will still be great. Maybe replace the cardamom with extra cinnamon.

  2. I love this recipe. Very experienced canner along with my mom and gram (over 130 years between us!!). Ive always used a crock pot or in my case a 22 qt slow cooker. I did that for this one. HOWEVER, it takes almost 27 hours to reach the same results as the stove top method. But I so much prefer this method and can get a much more consistent thick butter. I use a mix of both canned (no sugar) pears and fresh. I adjust the spices as well but NEVER the sugar or lemon juice amounts. Ive had mine tested at the UW extension for safety and it passed no.problem.

    Thank you so much for this amazing recipe!!

    • So glad you are enjoying this and thanks for sharing the info about the crock pot. I have never used a crock pot for this recipe. I’m assuming you leave the lid off so that liquid evaporates? Can you share more info on your crockpot method? Thanks!

  3. Had anyone tried this recipe in a crock pot yet? Dairy farming mom here…..put it all together and putting it in the crock pot to cook down during evening chores. Hoping for some feedback!

    • I have not but I look forward to hearing how it works for you! Thanks for stopping by!

  4. I am a newbie…can this be done in a water bath or do you need a pressure canner?

    • water bath

  5. Do I have to use the orange juice? I have everything else and hate to run back to the store 🙂

    • Sorry for the delayed reply. I have not tested the recipe with another liquid so I would say keep it the same to make sure it cans effectively.

  6. It took a good eight hours to cook down, but I now have some beautifully fragrant, dessert-quality pear butter. My husband’s eating it with a spoon as I type this. He wants to put it on ice cream. We have 2 huge pear trees that are FULL this year. It’s good to have a recipe that’s seriously worth the time.

  7. Its a little out of season for pears here right now, but I wondered if I could use canned pears instead? I’d really like to make this for Thanksgiving!

    • Never tried it with canned pears, so I can’t say. Canned pears are already cooked and have a lot of sweetener in them.

  8. I’fe never tried canning and I am not prepared to start today. Can this recipe be frozen?

    • Yes you can freeze it in plastic freezer jars once cooled to room temperature.

  9. So yummy sounding? Can I reduce the sugar though? Would it still be safe to can in a water bath with reduced suger?

    • I am not that experienced in canning to answer that question, but from what I have read you have to follow specific low sugar recipes for it to be safe rather than just altering on your own. I would consult official sources, like Ball Complete Book of Home Preserving, before making any changes.

    • Last year I made apple sauce and pear sauce pressure canning the finished products. I added no sugar to the pears. Everything turned out fine. I used pears for the sweetener as needed in the apple sauce. Seems like it should work for the butter too. It was also cooked in the crockpot. Took a while but I didn’t have to keep such a close eye on it.

  10. I am a novice canner and had no idea what I was in store for, I started this at 2 in the afternoon. Right now it is 10:30 pm and its still not thick enough to put in the jars. I am sleepy, so, so sleepy.

  11. I had pear butter once when I was a child and loved it. Absolutely wonderful recipe. I will definitely make this again.

  12. Can this cooked in a crock-pot? I see other recipes that are done that way, and I was just wondering if this one could be done this way? I have made pear butter from the pear butter recipe in the Ball book, this one sounds the same, except the vanilla and lemon, certainly going to try this one, sounds delicious!

    • I have not tested this recipe in a crock-pot so I cannot comment on that method. Experiment at your own risk. 🙂

  13. Fresh Pears in my grocery store are expensive ( 2.00 lb) Have you tried this recipe with canned pears?

    • I have not. I prefer to purchase fresh produce when it is seasonally available at low prices. Pears are at their prime and inexpensive during the fall.

  14. Just made this today with the bazillion CSA pears I’ve been stocking up. I don’t think I cooked it long enough in the second phase, as the finished product is more of an Applesauce consistency than the fruit butters I’m used to, but it is Seriously delicious.

    I can’t wait to have this with latkes, and as a substitute in applesauce muffins! Thanks so much for sharing this.

  15. This sounds fantastic! Do you think you need to use ripe pears!

    • I’m sure it is fine if they are somewhat firm but I wouldn’t use rock hard pears either.

  16. Love this! I discovered canning this summer, and now I can’t get enough. Such a beautiful recipe, and perfect for Christmas gifts!

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