Spiced Bourbon Pear Butter

This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

Luscious pear butter is flavored with warming fall spices and a splash of bourbon for incredible flavor. Can in jars for later or enjoy right away!

One of the things I miss about living in Austin is my friend Stephanie’s wonderful preserves. We met long before she set up her preserves business, and those little jars of jam continue to inspire me.

I always feel like pears don’t get the attention they deserve in the fall. Apples steal the spotlight in September, but pears are just as lovely to bake and cook with!

The first thing I grab pears for in the fall is making a batch of pear butter. This simple spread is easier than jam because you don’t need to worry about pectin or whether your batch is going to set—you just cook it down until it’s wonderfully thick.

My pear butter is flavored with cinnamon, ginger, and nutmeg, plus a bit of bourbon to add a warm caramel note. You can skip any or all of those add-ins if you like, though! No matter what, you’ll be finding plenty of excuses to be using up this easy pear butter.

Ingredients for pear butter

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Pears
• Granulated sugar
• Bourbon (optional)
• Cinnamon stick
• Ground ginger
• Ground nutmeg

I recommend Bartlett pears for this recipe. They’re soft and juicy when ripe, and nicely sweet. Comice pears are also a good one to use, but Bartlett are widely available across the United States.

For a deeper flavor, you can use brown sugar in place of some or all of the granulated sugar. 

In place of the bourbon you can use pure vanilla extract, but be sure to reduce the quantity to 1 tablespoon or less.

Equipment

You will need a large pot and blender or food processor. Make sure the pot is deep enough that the pears will not splatter out as it cooks; a soup stock pot is a great option.

If you are canning the pear butter, you’ll need a water bath canner or similarly large pot, canning jars with new lids and rings, jar lifter, and air bubbler (I use a wooden chopstick).

A wide-mouth funnel is useful whether you’re storing this in the fridge or canning, so I highly recommend one!

canning kit

Buy Now →

water bath canner

Buy Now →

mason jars

Buy Now →

How to make this recipe

Peel and core pears, then cut into large chunks. Place in a large pot and cover with water.

Set over high heat and bring to a boil, then reduce to a simmer and cover. Cook until the pears are very soft. This should take about 20 minutes, depending on how big you made the pear pieces.

Drain the pears and transfer to a blender or food process and blend until completely smooth. Measure the purée and note the amount. You will need 1/3 cup of sugar for 1 cup of pear purée.

Add the pears back to the pot. Pour in the amount of sugar per your batch. My 5 pounds of pears yielded 6 cups of purée, so I added 2 cups of sugar.

Add the spices and bourbon. Stir and bring the mixture back to a boil to dissolve the sugar, then reduce heat to medium-low or low and simmer.

Thickening the pear butter will take anywhere from 45 minutes to 2 hours (or even more), depending on the level of heat, how much you are making, and how attentive you are to the butter. A higher temperature will require more stirring to prevent burning or sticking on the bottom of the pot.

Once your pear butter is at the desired texture, remove from heat. Scoop out the cinnamon stick and discard. Ladle into clean jars or other airtight containers. Let cool to room temperature, cover, and store in the refrigerator.

Canning instructions

If you want to store the pear butter in the pantry, it must be processed in a water bath canner. 

When you begin to simmer the pear butter, fill your canning pot with enough water to completely cover the jars and bring to a boil. If your water is ready before the pear butter is, keep it hot.

Ladle the butter into clean jars. Use a bubble popper or wooden chopstick to remove any bubbles in the jar, then add more butter as needed to fill the jar to 1/4 inch headspace. Wipe the rims of the jars with a damp towel to clean any drips. Place flat lids, then screw on bands fingertip tight.

Using a jar lifter, carefully transfer the jars to the boiling water bath. Cover the pot and process for 10 minutes. Turn off heat and let jars rest for 5 minutes before transferring to a towel-lined countertop.

Let the jars sit undisturbed for at least 12 hours before checking seals, labeling, and storing. Any unsealed jars should be stored in the refrigerator.

Storage tips

Pear butter will keep in the refrigerator for about 1 month. It will keep longer stored toward the back, where it is colder, rather than the door. 

You can freeze the pear butter for up to 1 year. Make sure to leave extra space in your containers to allow for expansion during freezing, or you can risk the containers bursting. Another option is to portion it into ice cube trays or other silicone trays, then pop out and store in freezer bags. Thaw as needed, overnight in the refrigerator.

Jars that have been processed in the canner and are fully sealed will keep for about 18 months. Store them in a cool, dry place like a pantry or cabinet. It’s best to store the jars without the rings, in a single layer, so you can easily spot any problems. Discard any jars that have come unsealed during storage.

Recipe tips

If you like, you can add 2 tablespoons of lemon juice for brightness. (It’s not required for safe canning.)

A rubber spatula is good for stirring the pear butter as it cooks, because it easily scrapes the sides and bottom of the pot. You can also use a wooden spoon—do not use metal.

Depending on the kind of sugar you use, as well as how long you cook it, your pear butter might not get deeply brown. 

Don’t have a cinnamon stick on hand? You can swap in 1/2 to 1 teaspoon of ground cinnamon in its place.

Use this pear butter on your favorite breakfast from buttermilk pancakes to English muffins, or over a scoop of vanilla ice cream!