Oven Baked Pear (or Apple) Butter

I was out at my aunt’s place on Tuesday following my grandmother’s funeral, and she was kind enough to load me up with pears from her tree before I left for home. I’d been wanting to make some of our favorite pear/apple butter while the fruit was readily available, and today I finally managed to get that done.

I often make this recipe using apples instead of pears (and sometimes I use a combination). As similar as they are, I think I’m partial to the flavour of the pear.


A Swiss peeler like this one makes the job of peeling all those pears a lot less of a pain.

Oven Baked Pear Butter:
  • 8 cups pears, peeled and coursely chopped
  • 1 cup apple cider (unfiltered apple juice)
  • 2 cups lightly packed brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg (use slightly less if using freshly ground)
  • 1/8 tsp allspice
  • 1/8 tsp cloves
Combine the pears and the apple juice in a 9 X 13 pan. Bake (covered) at 400 degrees for an hour (stir once halfway through).
After the hour, remove from the oven and puree the pears and liquid in a food processor (transferring the puree into a large bowl). Stir in the brown sugar and spices and return to the baking pan. Reduce oven to 350 degrees and cook for another hour (uncovered), stirring every 20 minutes.
Ladle the butter into sterile jars (I get about 3 or 4 eight ounce jars) and process in a hot water bath for 15 minutes.

The recipe can easily be doubled, but this is the amount that fits comfortably into a 9 X 13 pan.For a delicious and comforting cold weather drink, try stirring a bit of the butter into a mug of warm milk (yum).


9 thoughts on “Oven Baked Pear (or Apple) Butter”

  • Last year I did this with quinces, having finally figured out what those strange fruits falling off my neighbor’s tree and rotting every year were. Very good, although a tad gritty. I would love to do this with pears or peaches.

  • Thanks for posting this recipe for pear butter, and for making it available on the web. I’ve made apple butter with a similar recipe many times but can’t find it. You’ve saved my pears πŸ˜‰

  • Dianne – You’re welcome, I hope it’s as good as your other recipe!
    Funnily enough, I’m up to my eyeballs in pears myself at the moment. I’m making Pear Honey for the first time – I’ll post about it if it’s any good.

  • This is a wonderful recipe! The spice ratio is brilliant. I used Asian pears, and cut the sugar in half to great result. Am trying a second batch with double the spice, just for kicks. Thank you so much for posting this great fall treat.

  • I just had a crack at this with a few alterations, and it's amazing!! We only had 4 cups of perfectly ripe pears, and I understand under ripe pears make gritty pear butter, so we made a half batch. Halved the sugar like Lis, added vanillia pod pieces during the first baking hour, and left out the all spice and cloves. Fabulous! Will make heaps when the rest of my pears reach perfect ripeness. Thank you!

  • So glad to hear that it's just as good with 1/2 the amount of sugar, and even with very few spices. It must be the slow roasting that's key to the flavour. πŸ™‚

  • I saw that it said for the apple cider, or unfiltered apple… I have unfiltered apple juice… That'll work,correct? I like double checking to make sure.

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