Pear Butter

Every year during apple season I spend days hovering over a large copper pot, slowly stirring a thick, bubbling mixture that will become our year’s supply of apple butter. And every fall for the last several seasons I’ve wondered how I would work the same magic on pears.

I’ve seen plenty of recipes for pear butter, but most of them look like apple butter to me, heavily spiced with cinnamon and cloves. Pears are more floral than apples. I wanted to see them with ginger, and nutmeg, and maybe some cardamom.

So when my pal Hank offered me a a bagful of Bartletts freshly picked from his backyard tree, I was all over it.

This pear butter is similar to apple butter in that it is a spicy, sweet, tangy spread, great over buttered toast (there is no “butter” in apple butter or pear butter), but with a distinctly different taste coming from the pears (obviously) and the seasonings of star anise, ginger, lemon, cardamom, and nutmeg.

Pear Butter Recipe

Ingredients

• 4 to 5 lbs chopped Bartlett pears, do not peel or core them (remove any bruised or damaged parts)
• 1 star anise
• 2 Tbsp chopped fresh ginger
• 2 cups water
• 1 cup lemon juice
• 3-4 cups sugar
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1 teaspoon lemon zest

Equipment Needed

• A wide 8-quart, thick-bottomed pan
• A food mill or chinois
• A large (8 cup) measuring cup
• 6-8 8-ounce canning jars, lids, and rings

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