Homemade Crockpot Pear Butter is thick, smooth, and full of sweet pear and cinnamon flavor. Made with fresh pears, brown sugar, and warm spices, this easy slow cooker pear butter requires no peeling or canning! Includes HIGH and LOW cooking instructions, plus tips for storing in jars or freezing for later.
Really Easy Crockpot Pear Butter
OMG, this Crockpot Pear Butter smells SO GOOD while it’s cooking! It’s thick, smooth, and full of sweet pear and cinnamon flavor. If you’ve never made homemade pear butter before, you’re in for a treat. I love using ripe Bartlett or Anjou pears because they’re naturally sweet and soften beautifully in the slow cooker.
And can we talk about the best part? NO PEELING! We’re using 5 pounds of pears here, and I’m sorry, but nobody has time to stand around peeling all those pears. Just wash them, remove the cores, and throw them in the crockpot. Once everything is soft, we blend it all together and those peels go bye-bye. You’d never even know they were there!
If you love my Homemade Crockpot Applesauce, you’re going to love this recipe too. It’s one of my favorite ways to use up a bunch of ripe pears, and it makes the BEST pear butter for keeping in the freezer. I like freezing it in small jars so we can pull one out whenever we’re craving something sweet to spread on toast, biscuits, or Fluffy Buttermilk Waffles. No canning required!
Let’s Make My Crockpot Pear Butter!
Grab your beautiful pears!
No reason to peel them. Just remove the cores, cut them up into chunks and throw them into your crockpot.
Add the rest of the ingredients except the vanilla.
And give them a good stir.
Cook! Are you ready for your home to smell like Fall? It’s going to smell so good! Here’s what my pears look like after 5 hours on high.
I used an immersion blender and blended until it was smooth.
Add in vanilla and give it one more stir.
Allow to cool and then transfer to jars. I absolutely love this pear butter on toast! And it makes amazing gifts for friends and family! Enjoy!
How to Store and Freeze Pear Butter
Refrigerator: Allow the pear butter to cool before transferring it to clean glass jars or airtight containers. Store in the refrigerator for up to 1 week. This recipe makes about 3 cups, enough to fill three 8-ounce jars or six cute little 4-ounce jars!
Freezer: Pear butter freezes beautifully! I love freezing it in smaller jars (I love these jars!!!) so I can take out just what we need. Leave about 1 inch of space at the top of freezer-safe jars to allow for expansion. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator.
Important: This is a refrigerator and freezer pear butter recipe, not a tested canning recipe. It should not be stored at room temperature.
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Crockpot Pear Butter (No Peeling Required)
PrintIngredients
- 5 pounds ripe pears Bartlett or Anjou
- 1/2 cup brown sugar
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Wash pears, remove cores and cut into chunks. Leave the skins on! No peeling necessary.
- Add pears, brown sugar, lemon juice, cinnamon and nutmeg to the crockpot. Stir.
- Cover and cook until pears are very soft:– HIGH: 4–5 hours– LOW: 8–10 hoursMine usually takes 5 hours on HIGH.
- Blend until smooth using an immersion blender, or carefully transfer to a regular blender.
- Stir in vanilla. If the mixture is still thin, cook on HIGH uncovered for another 30–90 minutes, stirring occasionally, until thick and spreadable. Cooking time depends on the pears and slow cooker.
- Allow to cool and transfer to jars. The recipe should yield approximately 3 cups of pear butter, enough to fill: 3 half-pint (8-ounce) jars, or 6 small (4-ounce) jars.
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