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November 15, 2010


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I think it was a good call to core them. Looks delicious!

I still haven't made apple butter (apples are stored in the cold garage right now). Lack of a food mill is holding me back. So far the only one I've found in town was $55!


OMG that sounds heavenly. I'm not a pear fan but maybe I need to make this using the many pounds of apples I still have left in my fridge.


Oh my that looks so freaking good & sounds good. I have been hearing alot of people talk about salted caramel alot lately.


Yum salted caramel. What a great combination!


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What does 'process in water bath' mean exactly?

For those who don't have/want a food mill. A good alternative to a food mill (since I really do not need anymore kitchen gadgets to shove into my pint-sized kitchen). Blend mixture in processor/blender and then pour through mesh sieve.


wow is RIGHT! I already made my pear butter this year and I am so bummed!


Can't wait to have a go at this. I've bought some pears today especially. Think I'll do the last part in the slow cooker though. Nice and slow and the sugar turns to lovely caramel. Yum


This sounds soooo good, I'm going to make it right away. Thanks for posting.


this looks so yummy! I wonder if it will work with persimmons too...

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This was really lovely! Didn't make quite as much as yours did, but it just means I'll have to savour it all the more. I loved the balance of sweet and salty and enjoyed it over a mild goat cheese and crackers. I'm a big fan of butters and this was a flavour combo I had never thought of. Thanks a million. :)


Thank you! It is also very good swirled into a bowl of oatmeal. that is what I am having for breakfast.

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Oh my that looks so freaking good sounds good. I have been hearing alot of people talk about salted caramel alot lately.

Heather B from SC

This is for Kate: Don't worry about a food mill! Just cook the pears down in a pot or crockpot, and stick a stick blender down into them. Unless you're using sand pears, which get gritty if you don't use a victoria mill, you should be fine. I use tapioca starch to thicken my apple and pear butter, but you could also just drain out some of the juice for making jelly with before you puree.


Heather, you are right about not needing a food mill as long as the pears are peeled and cored before cooking. As for thickening, it is the slow cooking that evaporates the liquid and concentrates the flavor. I do not recommend using any thickeners or pouring off liquid. Just keep cooking.


A generous co-worker gave away what I think are Bosc pears last week and a recipe that is very similar to yours. I have it simmering in the crock pot right now but didn't think it seemed to be either caramelly or salty so I looked around and found yours. So, I added to the quantities of the original and think it tastes much better. Except...the original came with very little instructions so my batch was only cored and quartered then immersion-blendered. It is really gritty! I think I'll let it cool down, run it through the Vitamix then re-cook and can it tomorrow and hope for the best.

Kelly D

Fresh or bottled lemon juice? (I'm assuming the lemon is for taste, not acidity/safety, as pears are high-acid, and thus fresh is fine, but please correct me if I'm wrong).


Pears are a low acid fruit with a pH of 5.5 - 6.0. The lemon juice is for safety.


I noticed that you halved the amount of pears that were called for in the original recipe, but used the same amount of apple juice and only slightly less lemon juice. Was the acidity level not high enough for safe canning in the original recipe? (In other words, I want to make a big batch of this-- so should I double your recipe or use the original recipe?) Thanks!


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Canning this recipe this morning... it smells wonderful and the small taste I allowed myself by licking the spoon is mighty tasty, too :-)

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I would love to try this recipe! It sounds delicious!

Two questions, tho:
1 - what do you mean when you say "good salt"? Can I use sea salt?

2- I haven't broken down and purchased a food mill (yet)...can I just puree the pears to death in the food processor?

Thank you for your help! :)


I made this today with out a food mill... same great texture.

I just peeled and cored the pears... cooked the pears the same way, but then I cooked the peels and cores to create natural pectin... once I boiled those down I added it to the cooked pears... and used a blender on high in small batches to make puree (very fine)...




Light or dark brown sugar?


Great recipe but I think your spam filter is not working well as you have a number or spam comments. I do not know what motivates those people but I am grateful for your recipe and will try it tonight.

Morgan Schoenfeld

Do asian pears work?

Cindy Dillman

I just used a potato masher and then used my immersion blender. I did peel mine and removed seeds. Next time I may try leaving the peels on and using mill. I haven't tasted yet but I'm sure it is tasty!

Morgan Peterson

How long will with canned jars keep before spoiling? I'm new to canning and would love to try this.


I made this today and sorry to say it doesn't taste like caramel at all. Way to lemony!!!
Very disappointed after spending so much time on it, will not try again.

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