Scrumptious Sugar-Free Pear Butter


This is a level 3 sugar-free recipe.

I’m dipping a spoon into my pear butter as I write this post. I know that you’re probably supposed to spread it over a lovely piece of gluten-free toast or on top of muesli but I simply can’t help myself…this pear butter is AMAZING: straight-up, no fuss, right out of the jar.

Now, I can’t say that I was the captain of this pear butter ship. My love, who is a chef extraordinaire, took the wheel on this one. But I get to share the delicious result with you all the same.

We received a huge bushel of Bartlett pears last week — from a friend who has several trees on his property. They’re organic (super bonus), and perfect for making not only pear butter but fruit leather and dried pears as well. (We dried sliced pears in our Excalibur dehydrator – yum-o!)


The pear butter extravaganza started on Saturday. We peeled, cored and chopped up about 100 pears. And, we still had a bunch left over.

Making pear butter is a very slow process — that can easily stretch over days. I would say that it took 8 hours of slow cooking just to get through the preliminary stage. You want to soften the fruit, and cook away as much of the liquid as possible. But you can’t go all Gung-ho and jack-up the heat. The delicate fruit can easily burn.

Instead, you have to take it slow. Slow and steady. There should only be the occasional bubble that rumbles through the cooking pears.


Once the fruit was soft enough (at about hour 3), we then popped it into our Vitamix and blended the pear sauce to a smooth consistency. The pear sauce then went back on the stove.

We cooked the pear sauce for about 8 hours on the first day. Then we ultimately had to go to bed. So we poured the sauce into larger bowls and quickly cooled it. We then put it in the fridge over night.

The next day, my love cooked the pear sauce all day, again: until the sauce turned to a caramel coloured pear butter. He then added the spices and flavorings at the very end.


Our pear butter is spiced with cardamum and cinnamon, and it’s also flavoured with orange rind. For a small amount of added sweetness, we added a little bit of vanilla liquid stevia.






Scrumptious Sugar-Free Pear Butter
Prep time

Cook time

Total time


Pear butter — amazing! In the Fall, grab a bushel of pears or even apples, and go to town making fruit butter. It’s great to can and store for latter use.
Serves: 25

  • Bartlett pears: peeled, cored and chopped.
  • 3-4 cardamum pods: remove the seeds from the pod, crush them and add only the crushed seeds to the pear butter.
  • 1 tsp+ ground cinnamon.
  • Grated rind from half an orange.
  • Vanilla liquid stevia to taste.

  1. Slowly cook the chopped pears at low/medium temperature for 3 hours.
  2. After 3 hours, put the cooked pears into a blender, and put the pear sauce back on the stove for 5 hours
  3. Cool the sauce, and store in the fridge
  4. The next day, put the pear sauce back on the stove and slowly cook it to a thick consistency with a caramel colour  (be careful not to burn it!).
  5. Place the pear butter in mason jars, and can the pear butter to preserve it.


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11 Comments on “Scrumptious Sugar-Free Pear Butter

  1.  by  Rachel

    Can you omit the spices and just have pears alone? My diet requires blander foods and I am searching for apple and pear butter recipes that will work.

  2.  by  bgswart

    This looks so yummy! I have about 40 organic pears from my tree, variety Flemish Beauty, that I’d love to turn into ‘butter.’ Can anyone guess whether this recipe would work with this non-Bartlett variety of pear? Thanks for your wisdom and for this lovely recipe.

    •  by  admin

      I’m going to take a guess here…but I think that any pear or apple will suffice when making butter. I say go for it!! Enjoy : )

  3.  by  Denise Aujla

    I am now experiencing the pear butter. I am on day one – I am cooking without a lid, correct?

    •  by  admin

      You’ll want to cook it without a lid. The strategy is to start eliminating the water content from the pears — and that won’t happen if a lid is used. You want to ‘reduce’ the pears to a thicker, sweeter, smooth sauce/butter. I still have jars of pear butter canned…which I use constantly and give away as gifts. It’s a great thing to have on hand : )

      •  by  Denise Aujla

        I have now completed and canned the butter and wow…what a tasteful thing ! We had people from France last night (as it was our Thanksgiving dinner – we live in Canada). I gave them a small jar to take and share at Christmas time. This couple were here for a T.V. show on food around the world; eating with people, experiencing their customs. When I was making the pear butter I had no idea that we would live such an experience. So they did taste it and I will share with them your website. Thank you!

        •  by  admin

          What?! Denise, what an AMAZING experience for you! How fun. Just like you, I can the pear butter in the smallest jars available, and give them as gifts to visitors and friends. I’m so happy to hear the your butter turned out perfectly. The last time I made it, I almost burnt it on the 3rd day…what a disaster that would have been. The process can be so delicate. The idea of traveling the world filming food experiences is such a dream, right? And, it reminds me of The Galloping Gourmet…do you remember that 70-80’s Graham Kerr show? Graham and his wife would always start off the show with film footage of their meals during their travels. P.S. Happy belated Thanksgiving…I’m in Canada, myself (Toronto).

  4.  by  C Bennett

    You could cut the cooking time in half if you don’t peel and core the pears. The peel and the core contain pectin which help to thicken it quicker. Of course I don’t put the stem or seeds in.see

    •  by  Amethyst

      Hi C. Bennett,

      Do you put them in whole or cut them in half with the skin on?

    •  by  Colleen Bennett

      I cut them up first. After it has cooked for 2 hours or so run it through a food mill, Then add your spices. Another hour of cooking and it should be done. I do this with apples too.

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