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Flavorful Canned Pear Butter Recipe with Cardamom and Vanilla Easy Small Batch Method

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A small batch pear butter recipe featuring ripe pears, warm cardamom, and vanilla, slow-cooked to a silky smooth texture. Perfect for gifting or enjoying as a cozy, flavorful spread.

Ingredients

Scale
  • 2 pounds (900 grams) ripe pears, peeled, cored, and chopped (Bartlett or Anjou)
  • 1/2 cup (100 grams) granulated sugar (can substitute coconut sugar)
  • 1/2 teaspoon ground cardamom
  • 1 vanilla bean pod, split and seeds scraped, or 1 teaspoon pure vanilla extract
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1/4 cup (60 ml) water

Instructions

  1. Peel, core, and chop about 2 pounds (900 grams) of ripe pears into small chunks, taking 10-15 minutes.
  2. In a heavy-bottomed saucepan, combine chopped pears with 1/4 cup (60 ml) water and 1/2 cup (100 grams) granulated sugar. Bring to a gentle simmer over medium heat, stirring occasionally for about 15 minutes until pears start breaking down.
  3. Stir in 1/2 teaspoon ground cardamom and the seeds of 1 split vanilla bean pod (or 1 teaspoon vanilla extract). Add 2 tablespoons (30 ml) lemon juice. Continue simmering gently, stirring occasionally, for another 30-40 minutes until mixture thickens and becomes fragrant.
  4. Remove vanilla pod halves if used. Use an immersion blender to puree the pear mixture until smooth and silky, about 2-3 minutes. For chunkier texture, pulse briefly.
  5. Return pot to low heat and cook for an additional 10-15 minutes, stirring frequently until pear butter reaches a thick, spreadable consistency.
  6. Sterilize canning jars and lids by boiling for 10 minutes or running through a hot dishwasher cycle.
  7. Using a ladle and jar funnel, fill hot jars with pear butter, leaving 1/4 inch (0.6 cm) headspace. Wipe rims clean, place lids and screw bands on fingertip tight.
  8. Process jars in a boiling water bath canner for 10 minutes, ensuring jars are submerged by at least 1 inch (2.5 cm) of water. Adjust time for altitude if necessary.
  9. Remove jars and let cool undisturbed for 12-24 hours until lids seal with a ‘pop’.

Notes

Cook pears low and slow to develop natural sweetness and avoid burning. Use fresh ground cardamom for best aroma and be cautious not to overuse it to prevent bitterness. Sterilize jars properly and adjust water bath time for altitude. For chunkier texture, pulse blender less or mash. Can also be made in a slow cooker on low for 4-6 hours. Substitute cinnamon or ginger for cardamom if desired. Honey or maple syrup can replace sugar with adjustments. Label jars with date and flavor notes. Pear butter can be frozen for up to 6 months.

Nutrition

Keywords: pear butter, canned pear butter, cardamom, vanilla, small batch preserves, fruit butter, homemade pear butter, slow cooked pear butter

Find it online: https://spoonmira.com/flavorful-canned-pear-butter-recipe-with-cardamom-and-vanilla-easy-small-batch-method/