Salted Caramel Pear Butter is the perfect blend of sweet, spiced pears and buttery caramel with a hint of salt for balance. This recipe follows the trusted Ball® Mason method for safe canning, while my crockpot variation makes it easy for small batches. Whether you’re stocking your pantry for winter or gifting homemade jars for the holidays, this pear butter recipe is cozy, delicious, and foolproof!
When my pear trees are overflowing, I turn to this Salted Caramel Pear Butter recipe—it’s my go-to way to preserve the season. Pear butter on its own is smooth and comforting, but add in caramel and a sprinkle of salt, and suddenly it becomes a decadent treat. I love making this in my crockpot because it fills the house with the warm, cozy smell of fall while giving me hands-off time to focus on other homestead tasks. And the best part? Once canned, these jars last all winter long and make the sweetest little gifts.
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Recipe Tutorial for Salted Caramel Pear Butter
Ingredients You’ll Need
- Fresh ripe pears
- Sugar (per Ball® Mason ratio)
- Lemon juice
- Salt
- Vanilla
- Optional warm spices (like cinnamon or nutmeg)
- Water bath canning setup (jars, lids, rings, canner)
Step 1: Prep the Pears
Wash, peel, core, and chop your pears. You want them ripe but firm for the best flavor and texture.
Step 2: Make the Caramel Base
In a heavy pan, melt sugar until golden brown, then carefully add pear purée, lemon juice, and spices. Stir until smooth. Add a pinch of salt to balance the sweetness.
Step 3: Cook Down the Pears
Crockpot Method (My Favorite for Small Batches)
Pour your caramel pear mixture into the crockpot and cook uncovered on low for 6–8 hours, stirring occasionally. The butter should thicken and turn a deep golden brown.
Stovetop Method
If you prefer the stovetop, simmer the mixture over low heat, stirring often to prevent sticking. This usually takes 1–2 hours.
Step 4: Blend Until Silky
Use an immersion blender (or transfer carefully to a blender) to puree until perfectly smooth.
Step 5: Can Your Pear Butter
Ladle the hot butter into sterilized jars, leaving ¼-inch headspace. Wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes (pints and half-pints). Adjust for altitude if needed.
I pulled out my small water bath canner for my small batch for this recipe.
More Pear Recipes You’ll Love
If you’re like me and always looking for ways to make the most of your pear harvest, you’ll want to try some of my other favorite canning recipes. Learn How to Make and Can Pear Pie Filling for a ready-to-go dessert in a jar, follow The Ultimate Guide to Canning Apple Pear Butter: Step-by-Step Instructions for another cozy spread, or keep it simple with Canning Pear Sauce: An Easy Step-by-Step Guide. Each recipe is perfect for stocking your pantry and enjoying pears all year long.
More Cozy Fall Butters to Try!
If you fall in love with this salted caramel pear butter (and I think you will), you’ll want to add a few more jars of autumn goodness to your pantry. These are some of my favorite seasonal butters to make when the leaves turn and the mornings get crisp — each one bringing its own unique flavor and warmth to the table.
Pumpkin Butter
My Pumpkin Butter is smooth, spiced, and tastes like a slice of pumpkin pie in spreadable form — perfect for toast or swirling into oatmeal.
Apple Butter
This Apple Butter is slow-cooked until deep and rich, with warm spices that make your whole kitchen smell like autumn.
Carrot Cake Butter
Carrot Cake Butter brings together sweet carrots and cinnamon for a spread that tastes just like your favorite dessert.
How to Make and Can Butternut Squash Butter
This butternut squash butter with maple and citrus. Perfect for canning, gifting, and enjoying fall flavors all season long!
Conclusion
This Salted Caramel Pear Butter is a fall staple in my kitchen. It spreads like velvet over toast, makes the perfect swirl in oatmeal, and is irresistible straight off the spoon. By canning it, I get to enjoy that cozy flavor all season long—and it never fails to impress when gifted. If you’ve never tried making pear butter in the crockpot, I highly recommend giving this method a try—it’s easy, fuss-free, and the flavor is unmatched.
Resources: Here are some helpful resources for further information.
- Strawberry Butter – By Belly Full
- Sunshine Fruit Butter – By Seed to Pantry
- Mixed Fruit Slow Cooker Butter – By Food in Jars
Frequently Asked Questions
1. Can I use unpeeled pears?
Yes, but peeling gives a smoother butter. If you leave peels on, blend extra well.
2. How long does canned pear butter last?
Properly processed jars last up to 18 months in a cool, dark pantry.
3. Can I reduce the sugar?
You can, but sugar helps with both preservation and flavor. If reducing, store in the fridge and use within a few weeks.
4. What’s the best way to use pear butter?
Spread it on toast, swirl into yogurt, layer on pancakes, or use as a filling for cakes and pastries.
Salted Caramel Pear Butter
Equipment
- 1 crockpot or stockpot
- 1 water bath canner
- 6 half pints
- 1 set of canning supplies, lids, rings, funnel, debubbler
Ingredients
- 8 lbs ripe pears, peeled, cored, and chopped
- 4 cups sugar (adjust per taste)
- ¼ cup lemon juice
- 1 tsp vanilla extract
- ½ tsp salt
- Optional: 1 tsp cinnamon or nutmeg
Instructions
- Prep pears and puree.
- In a heavy pot, caramelize sugar until golden.
- Stir in pear puree, lemon juice, vanilla, and salt.
- Transfer mixture to crockpot and cook on low 6–8 hours until thick. Stir occasionally.
- Blend smooth with an immersion blender.
- Ladle into hot jars, leaving ¼-inch headspace.
- Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
- Cool jars 12–24 hours before storing.
- Enjoy this rich, salted caramel pear butter on toast, pancakes, or straight off the spoon!
Summary
I hope I have inspired you to stockpile your pantry for your survival needs.
If you were encouraged by this post, I invite you to check out my FREE Printables Page for fun free printables, planners, and charts.
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Here are some more of my canning inspiration posts to check out!
How to Make and Can Butternut Squash Butter
How to Make and Can Fall Spiced Quince Chutney
Quince: How to Can Quince
Carrot Cake Butter: How to Make and Can Carrot Cake Butter
Peach Pie Filling: How to Make and Can Peach Pie Filling
Pear Pie Filling: How to Make and Can Pear Pie Filling
The Best Winter Pantry Staples to Stockpile Now!
More Recipes!
Grapes: How to Make and Can Grape Jam
Apple Cider: How to Make Homemade Apple Cider Vinegar
How to Make and Can Cherry Plum Jam
How to Make and Can Apple Butter In Crockpot
Stockpiling Condiments for Survival: Learn How I Do It!
How to Make and Can Vegetable Pot Pie Filling
Easy Canning Applesauce Recipes to Stalk Your Pantry!
How to Make Peach Jalapeno Jam
Cherries: How to Make Cherry Pie Filling
Cherries: How to Make Cherry Syrup
Salsa: How to Make and Can Cherry Salsa
Peaches: How to Make and Can Peach Salsa
Canning Supplies You Need Now for a Successful Canning Season!
How to Make and Can Balsamic Onion Jam
Cranberry Sauce: How to Make and Can Old Fashioned Cranberry Sauce
How to Make and Can Cranberry Merry Jam
How to Make and Can Strawberry Shortcake Jam
Cherry Jam: How to Make and Can Cherry Pie Jam
Carrot Cake Jam: How to Make and Can Carrot Cake Jam
Quince Jam: How to Can a Year’s Supply of Quince Jam
Root Beer Float Jelly: How to Make and Can Root Beer Float Jelly
Blessings,
The Off Grid Barefoot Girl
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