Recipe By Shae's Mama
Published Jul 10th
Prep 30m Cook 1h 45m Additional 30m Ready In 1d 2h 45m
Servings 6 1/2-pint jars Calories 63.6

A delicious, naturally low-sugar treat! The orange and spices are wonderful… the trick is to not let them overpower the pears. The lemon adds a brightness to the flavor, while the vanilla is balancing. Spread over toast or with meats such as ham, pork chops, or chicken. Makes an excellent gift too. Place improperly sealed or open jars in refrigerator and use within the month.

Recipe Ingredients

  • 4 pounds ripe pears - unpeeled, quartered, and cored
  • ½ cup water
  • 1 ½ cups agave nectar
  • ⅓ cup fresh lemon juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅓ teaspoon ground cloves
  • ⅓ teaspoon allspice

Cooking Directions

  1. 1 Place pears and 1/2 cup water in a large saucepan over medium heat. Cook until softened, about 20 minutes. Transfer pears to a blender or food processor; puree until smooth but not liquefied.
  2. 2 Return pear puree to the saucepan. Add agave nectar, lemon juice, orange zest, vanilla extract, cinnamon, nutmeg, cloves, and allspice. Reduce heat to medium-low. Simmer pear butter until thickened, stirring frequently, 70 to 90 minutes.
  3. 3 Wash and rinse six 1/2-pint jars, lids and rings; let jars and rings dry on a rack. Immerse lids in a dish of boiling water.
  4. 4 Fill a large canning pot with water. Bring to a boil; cover and keep simmering.
  5. 5 Fill the dry jars to 1/2 inch from the top with hot pear butter using a ladle and canning funnel. Wipe rims clean. Pick up lids using tongs; cap jars and screw on the rings. Use canning tongs to completely immerse jars into the pot of boiling water. Cover pot; boil jars for 10 minutes.
  6. 6 Remove jars with your tongs. Let cool, about 24 hours. Check seals to make sure lids have sucked down; listen for a popping sound. Label jars and store.

Nutrition Facts

  • Calories 63.6
  • Carbohydrate 16.9 g
  • Fat 0.1 g
  • Fiber 2.1 g
  • Protein 0.2 g
  • Sodium 0.6 mg
  • Sugar 13.5 g

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Chef's Notes

Mild honey can be substituted for the agave nectar.


  1. used the honey and yes will make this again this was pretty easy to do and a good use of the pears that normally go to waste
  2. I would double the recipe (at least). I used 10 lbs of cored pears which made about 5 pints after cooked down. This recipe is soo good that 5 pints won't last long
  3. This recipe has great bones but something isn't quite right. Followed the instructions to the letter- by the end of max cook time it had the consistency of a very wet and yet chunky sauce. I spent an additional 4 hours simmering to get as close as I could to a fruit butter consistency. It - Read more ...
  4. I received a bag of pears late in the season which probably isn't a good thing with pears. I ended up with about 8 pounds of pears that were so-so as they were very gritty. The citrus flavor from the orange zest was a bit much so next time I make this I will eliminate - Read more ...