Salted Caramel Pear Butter- Putting Up with ErinSalted Caramel Pear Butter- Putting Up with Erin

Has anyone else noticed the somewhat recent surge in salted caramel goods: ice cream, candies, Chapstick flavors, your fluffy dog’s shampoo? Or have I just been living under a culinary rock for the past few years? Nonetheless I am more than excited about the new (or not so new) salted caramel fad. I came across this sizable bounty of Asian and Bosc pears at our farmers market last Saturday, and figured I’d buy a bunch as I assume the season for winter pears is coming to an end. Knowing that I wanted to employee my newish crockpot again, I decided on pear butter. This salted caramel pear butter recipe was inspired by a few different recipes, particularly Knit & Knosh. Aside from a couple ingredient substitutions, my main modification was processing this butter in water-bath canner to extend its shelf life. The nice thing about pear butter, unlike pumpkin butter, is that it is completely safe to can, which is a big plus for me as I only consume at most a tablespoon a day.

In other news, as of a few days ago, original recipes from this blog are now featured on Punk Domestics. Check out the red “view my gallery” icon in the left side bar. Punk Domestics is not only am amazing website for finding preserved food recipes, but also a good place to learn about preservation techniques and methods.

Salted Caramel Pear Butter- Putting Up with Erin

Salted Caramel Pear Butter

Yield: 5 half pints


  • 5 lbs pears (peeled, cored, coarsely chopped)
  • 1/2 cup water
  • 6 Tbsp fresh squeezed lemon juice
  • 2-1/2 cup light brown sugar
  • 1 tsp sea salt
  • 1 tsp fresh grated nutmeg


  1. In a medium-sized, non-reactive pot, bring pears, lemon juice, and water to a boil over medium-high heat. Reduce heat, boil stirring occasionally until pears are tender.
  2. Puree pears and liquids using an immersion blender, food processor, or blender until a uniform texture is achieved. Don't liquify.
  3. In a large crockpot, mix pear puree and brown sugar. Prop lid open with a wooden spoon handle. Cook on low heat for 8 hours.
  4. Stir in salt and nutmeg. Cook on low heat for an additional hour.
  5. Ladle hot pear butter into prepared (hot and sterilized) jars. Wipe rims, apply lids and rings, and process for 10 minutes in a hot -water bath.
  6. Let cool on a folded towel for 12-24 hours.

3 responses to Salted Caramel Pear Butter

  1. This looks spectacular! I have a bunch of pears that are still pretty hard, should I wait until they soften?

    • Yes, I would wait till they soften up a bit as it will cut down on your cooking time immensely. Putting them in a brown paper bag on the counter for a day or two may help speed the process.

Leave a Reply

Your email address will not be published. Required fields are marked *