Ingredients:

  • 4 lbs (1.8 kg) Ripe Pears (Bosc or Anjou), peeled, cored, and diced
  • 1 cup (200 g) packed Light Brown Sugar
  • 1/2 cup (120 ml) Quality Apple Cider (Unsweetened)
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Lemon Zest
  • 2 tsp (10 ml) Ground Cinnamon
  • 1/2 tsp (2.5 ml) Ground Nutmeg
  • 1/4 tsp (1.25 ml) Ground Cloves
  • 1/4 tsp (1 g) Fine Sea Salt

Instructions:

  1. Prep the Pears: Wash, peel, core, and roughly dice the pears. Place them immediately into the heavy-bottomed pot to prevent excessive browning.
  2. Combine Ingredients: Add the brown sugar, apple cider, lemon juice, lemon zest, all ground spices (cinnamon, nutmeg, cloves), and salt to the pot.
  3. Initial Softening: Place the pot over medium-high heat. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Cook, covered, for 20–30 minutes, stirring occasionally, until the pears are very tender and easily crushed with a spoon.
  4. Purée the Mixture: Remove the pot from the heat. Use an immersion blender directly in the pot to purée the mixture until it is completely smooth and uniform. Alternatively, carefully transfer the mixture to a standard blender (vent the lid!) and blend, then return to the pot.
  5. Start the Slow Simmer: Return the pot to the lowest possible heat setting. Leave the lid off entirely.
  6. Slow Reduction: Simmer the purée slowly for 2–3 hours. The key is evaporation. Stir every 15–20 minutes in the first hour, increasing the frequency to every 5–10 minutes during the final hour to ensure the bottom doesn't catch and burn.
  7. Test for Doneness (The 'Saucer Test'): The Pear Butter is ready when it has reduced by about one-third and is very thick, holding its shape on a spoon. To confirm: Spoon a small dollop onto a chilled saucer. After 30 seconds, drag a spatula through it; if the butter stays separated and doesn't weep liquid, it is done.
  8. Finish the Flavour: Remove from heat. Taste the butter—if the spices are too mild, you can stir in an extra dash of cinnamon or nutmeg now.
  9. Cool and Store: Allow the butter to cool in the pot for 15 minutes before transferring it to sterilised jars or airtight containers.
  10. Storage: Store refrigerated for up to 3 weeks, or freeze for up to 6 months. (For long-term pantry storage, follow safe water bath canning procedures.)