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Salted Caramel Pear Butter Recipe
November 10, 2022 Canning, Jams & Preserves, Preserving Recipes, Recipes

Salted Caramel Pear Butter

Pears are such a great choice to make a flavorful preserve, especially in this Salted Caramel Pear Butter recipe. We’ve made pear butter, pear jams, pear ginger conserve, and Pear-Cranberry Conserve with Almonds and Crystallized Ginger. Pears make great jams, conserves, syrups, chutneys, and even sweet pear butters.

This Salted Caramel Pear Butter recipe from Ball Fresh Preserving is a decadent caramel spread. It’s fabulous on basic toast, even better on a turkey or ham sandwich, or drizzle it over baked brie, yogurt, or even ice cream! This recipe comes together fairly simply, especially since you use a Crock-Pot® for the majority of the cooking.

Salted Caramel Pear Butter

Yields: 4 (8 oz) half-pint Mason jars

Author: Ball – Fresh Preserving
  • 4 lbs. Pears peeled, cored and coarsely chopped
  • 1/3 cup apple cider
  • 2 Tbsp. lemon juice
  • 2-1/2 cups dark brown sugar
  • 2 tsp. Sea salt or kosher salt
  1. Place chopped pears, apple cider and lemon juice in a 4-6 qt. Crock-Pot®. Set the heat on high and simmer, covered, until pears have softened; about 40 minutes. Turn heat off.

  2. Process pear mixture using an immersion blender, or in batches in the bowl of a food processor, until puree is smooth.

  3. Combine pear mixture with brown sugar and salt in the Crock-Pot®; turn heat to high and place lid on a diagonal over Crock-Pot® allowing steam to escape at both ends. Simmer on high, stirring every 30 minutes or so, until puree thickens, darkens in color, and holds it’s shape on a spoon; about 3-4 hours.

  4. Prepare boiling water bath canner. Heat canning jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

  5. Ladle hot pear butter into a hot Mason jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on Mason jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

  6. 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.

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