The last days of summer have passed and fall is in the air! This delicious salted caramel pear butter made from our fresh orchard pears is the perfect treat to eat on a cool morning. It is decadent and full of rich flavor and perfect for breakfast or any meal in between. It’s also a wonderful recipe to make and gift to someone this holiday. Read on to see how to make it!

This post is sponsored by Ball® Fresh Preserving

We grew quite a few pears in our orchard this year, and it’s been so fun to run out and pick them and eat them straight from the tree! Sadly, pears are not available all year long, so canning is a perfect way to preserve all the delicious flavors and enjoy them at any time!

I love a good pear or apple butter because it’s rich and full of flavor. Cooking the fruit over low heat for hours really brings out the flavor, and the spices with brown sugar add the final touch!

I have an obsession with the Ball®Quilted Crystal®8oz jars! Look how pretty they are! They are the perfect size for jams’, jellies, and butters. They also look beautiful with a ribbon tied around them as a gift!

I, of course, had little Ava help me again this time! She’s really loved the pears this year and enjoyed throwing them into the pot for me. See where my love for canning came from and who taught me the skill by reading my last post HERE

Canning Tip: Always place jar on a towel when filling and after processing. This helps the jar not cool too quickly.

Salted Caramel Pear Butter recipe

Prep: 5 Hours

Processing Time: 15 Minutes

Makes: 4 Half Pint Jars (8oz)

INGREDIENTS

• 4 lbs. Pears, peeled, cored and coarsely chopped ( roughly 8-10 medium-sized pears)
• 1/3 cup apple cider
• 2 Tbsp. lemon juice
• 2-1/2 cups dark brown sugar 
• 2 tsp. Sea salt or kosher salt
 

Directions

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 the pear mixture using an immersion blender or in batches in the bowl of a food processor until the 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 its shape on a spoon; about 3-4 hours.  

4. Prepare boiling water canner. Heat 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 jar, leaving a 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. 

6. Process jars for 15 minutes, adjusting for altitude. Turn off the heat; remove the lid, let the jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 12 hours. The lid should not flex when the center is pressed. 

PRINT FOR YOUR RECIPE BOOK

Canning Tip: Print off the recipe and check off the steps as you go along. This will help you not miss any steps.

SHOP THIS POST

I made some delicious pumpkin pie pancakes and they tasted AMAZING with the salted caramel pear butter! CLICK HERE for that recipe.

I hope you love the pear butter as much as I do! If you have never canned before, have a look at my canning course.

It will address all your canning fears, concerns, and problems! I show you exactly how to can food, step-by-step, with video tutorials and delicious beginner recipes.

Have a look below!

Be sure to check out all my previous posts with delicious canning recipes and tips.

Thank you friends for all your support always! I hope to inspire you to can something this year!

Warmly,

Annette

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