We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Pear Butter?

Tricia Christensen
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Anyone with a pear tree may face the yearly difficulty that occurs when too many pears are left over. Ripe fruits won’t keep for very long in the fridge and some people simply allow the pears to rot on the trees, if they can’t find others to take them home. One alternative is to make pear butter. This is a type of method for preserving fruit, similar to making jam or preserves that creates a spread with a thick and buttery texture and plenty of delicious taste.

Unlike most jams and jellies, pear butter doesn’t require pectin. Instead, most fruit butters are simply allowed to cook down until they resemble fruit sauce. The next step is to blend or process the fruit or run it through a sieve so the texture becomes smooth and velvety. Once the fruit mixture is pureed or sieved, it is cooked more with the addition of sugar and sweet spices like cinnamon and nutmeg.

There are numerous recipes for pear butter and they may differ slightly in the amount of sugar added and in cooking directions. Some people cook the pears with the skin on and then remove the skin by straining the mixture after it’s cooked down. Others feel this makes the resultant pear texture too grainy and peel and core the pears first. It isn’t always necessary to use fresh pears. There are pear butter recipes that use well-drained canned pears or even pear sauce. A few recipes are made in crock pots and others are made on the stove.

One difference between pear butter and most jellies is that the sugar is added much later in butters. Amount of sugar can really vary, and some recipes suggest using brown sugar instead of white granulated sugar. This can impart a caramel taste to the resultant butter, and may an excellent suggestion for making caramel apple butter too. Spices added are important in creating the difference between jams and fruit butters. The majority of popular jams do not include spices, though there are a few exceptions.

Another distinction between jams and butters is thickness. In general, pear butter will be slightly less thick than jam and it is also lacks translucency. Moreover it usually doesn’t have any pieces of fruit because the fruit has been pureed. There are some recipes that allow people to retain small pieces of fruit in the mix but then the texture is less buttery.

Pear butter can be used in lots of ways. It’s excellent spread on toast or biscuits. Dollops of it can be added to yogurt, cottage cheese or to hot cereals like oatmeal. A quick pear sauce can be made by reheating the butter, and this can be used to top things like vanilla ice cream. Numerous uses exist for this fruit butter, and it certainly solves the problem of left over pears. For those who aren’t fortunate enough to have this problem, pear butter is also made by numerous jelly and jam companies and can be purchased easily.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Tricia Christensen
By Tricia Christensen
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia Christensen is based in Northern California and brings a wealth of knowledge and passion to her writing. Her wide-ranging interests include reading, writing, medicine, art, film, history, politics, ethics, and religion, all of which she incorporates into her informative articles. Tricia is currently working on her first novel.
Discussion Comments
By SarahSon — On Jul 14, 2011

I have made pear butter before and given away as gifts. Making pear jelly is another thing that you can do with an abundance of pears.

Most people are used to the sweetness of grape and strawberry jelly, but many have never tried pear preserves. Pear jelly is sweet but is also a little bit lighter tasting and is wonderful on a slice of warm banana bread!

By Mykol — On Jul 13, 2011

I had a friend give me a jar of homemade pear butter for Christmas one year. This is something I had never tried, but was anxious to see what it tasted like.

The next morning I spread this on a toasted English muffin and was pleasantly surprised. The light, sweet taste was just perfect. She told me she added orange juice, orange zest and a little bit of nutmeg to the sugar when she made her pear butter.

That wonderful jar of pear butter didn't last long around my house. The next time I have some pears that are too soft to eat, I am going to give this a try.

Tricia Christensen
Tricia Christensen
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.