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Pear Apple Butter Canning Recipe
This Pear Apple Butter Canning Recipe blends sweet pears and crisp apples into a velvety smooth fruit butter that’s perfect for fall preserving. Ideal for beginners and seasoned canners alike, this shelf-stable spread is processed using the water bath method and makes approximately 6 pints or 12 half-pints. Naturally sweet with optional warm spices, it’s a versatile preserve that enhances everything from pastries and parfaits to roasted meats. A delicious way to extend the harvest season, this recipe adds both flavor and elegance to your pantry.
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By Diane Devereaux | The Canning Diva®
Last updated: August 1, 2025
Every fall, I look forward to getting out my mom’s old wooden ladder and picking her delicious pears and apples on her property. It is a joy to know I am creating and combing two fruits from my family’s fourth generation soil.
Combining apples and pears into one beautiful preserve has become a seasonal staple in my kitchen. The pears add a delicate floral sweetness that elevates traditional apple butter, while the slow cooking process transforms the fruit into a smooth, ruby-hued spread. I love spooning it into yogurt, layering it in puff pastry, or brushing it over ham as a glaze. Whether you’re preserving your backyard bounty or making the most of your local harvest, this recipe captures the essence of autumn in every jar.
For more recipes like this including ways to use your home canned goods, pick up a copy of my cookbook, Canning Full Circle.
Pear Apple Butter Canning Recipe
Makes approx. 6 pints or 12 half-pints
In addition to apples, fall means pears are ripe for picking. Whether you grow your own or have a local farm nearby, using pears to heighten the flavor of your apple butter is a total game changer. This beautiful butter turns a gorgeous red hue and is naturally sweet. Excellent in a yogurt parfait, a Danish pastry, or use a half-pint jar to glaze a ham. No matter its use, this butter is sure to please.
Ingredients
- 6 pounds pears (18 medium), seeded and quartered
- 4 pounds apples (12 medium), cored, seeded and quartered
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon (optional)
- 1 teaspoon ground nutmeg (optional)
Instructions
- In a large, thick-bottomed stockpot, combine the pears and apples. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer for 20 minutes, or until the fruit becomes soft. Remove from heat and let cool enough to handle.
- Working in batches, run the fruit mixture through a food mill. Discard peels and transfer the fruit mixture to a clean thick-bottomed stockpot or slow cooker crockpot. Add the granulated sugar and cinnamon and nutmeg, if using. Mix well.
- Slowly cook the fruit mixture for 1 hour on low heat on the stovetop, stirring occasionally, or for 6 hours on low in the slow cooker crockpot. Cook down to let moisture evaporate and thicken the butter.
- Using a funnel, ladle the hot pear apple butter into jars leaving a ¼-inch of headspace. Remove any air bubbles and add additional butter if necessary to maintain the ¼-inch headspace.
- Wipe the rim of each jar with a clean washcloth dipped in vinegar. Place a lid and ring on each jar and hand-tighten.
- Place the jars in the water bather, ensuring each jar is covered by at least 1-inch of water. Bring the canner to a boil on high heat and process half-pints and pints for 10 minutes. Do not start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.
Pear Apple Butter Canning Recipe
Servings
6 pints or 12 half-pints
servingsPrep time
30
minutesIn addition to apples, fall means pears are ripe for picking. Whether you grow your own or have a local farm nearby, using pears to heighten the flavor of your apple butter is a total game changer. This beautiful butter turns a gorgeous red hue and is naturally sweet. Excellent in a yogurt parfait, a Danish pastry, or use a half-pint jar to glaze a ham. No matter its use, this butter is sure to please.
Ingredients
6 pounds 6 pears (18 medium), seeded and quartered
4 pounds 4 apples (12 medium), cored, seeded and quartered
1 cup 1 granulated sugar
1 tablespoon 1 ground cinnamon (optional)
1 teaspoon 1 ground nutmeg (optional)
Instructions
- In a large, thick-bottomed stockpot, combine the pears and apples. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer for 20 minutes, or until the fruit becomes soft. Remove from heat and let cool enough to handle.
- Working in batches, run the fruit mixture through a food mill. Discard peels and transfer the fruit mixture to a clean thick-bottomed stockpot or slow cooker crockpot. Add the granulated sugar and cinnamon and nutmeg, if using. Mix well.
- Slowly cook the fruit mixture for 1 hour on low heat on the stovetop, stirring occasionally, or for 6 hours on low in the slow cooker crockpot. Cook down to let moisture evaporate and thicken the butter.
- Using a funnel, ladle the hot pear apple butter into jars leaving a ¼-inch of headspace. Remove any air bubbles and add additional butter if necessary to maintain the ¼-inch headspace.
- Wipe the rim of each jar with a clean washcloth dipped in vinegar. Place a lid and ring on each jar and hand-tighten.
- Place the jars in the water bather, ensuring each jar is covered by at least 1-inch of water. Bring the canner to a boil on high heat and process half-pints and pints for 10 minutes. Do not start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.
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People Often Ask
Q: Can I make pear apple butter without added sugar?
A: Yes—both pears and apples are naturally sweet, so you can reduce or omit the sugar entirely if preferred. Just note that sugar also acts as a preservative and flavor enhancer. For canning purposes, reducing sugar is safe with high-acid fruits like these, but always follow proper processing times.
Q: Do I have to peel the fruit before making pear apple butter?
A: No peeling necessary! This recipe uses a food mill to remove the skins and seeds after softening the fruit. If you don’t have a food mill, you can peel the fruit beforehand and use an immersion blender or high-powered blender for puréeing.
Q: What’s the difference between fruit butter and jam or applesauce?
A: Fruit butters are thicker, smoother, and cooked longer to reduce moisture and intensify flavor—without needing pectin. They spread like a soft paste, unlike jam which contains chunks or gelled fruit. Apple butter is also more concentrated than applesauce, offering deeper color and a richer taste.
About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.
