Ginger Pear Butter

Ginger Pear ButterThis smooth pear preserve with a tang of ginger is excellent with toast or scones, would be perfect with gingerbread, and delightful with shards of chocolate in an autumn crostata. The only word that properly describes it is a ‘butter’ – it has the mouthfeel of apple butter, but the taste of gingery pears.

I like to cook the fruit quickly to highlight its fresh taste. I use sugar to draw juice from the pears, add lemon juice and a bit of chopped candied ginger, cook the resulting mixture, and then purée it with an immersion blender. Like all small batches, this goes together quickly.

Link to recipe: small-batch ginger pear butter

7 Responses

  1. Is the lemon juice required for proper preservation? My daughter can not have lemons or anything citrus/acidic. Is there an alternative…or can this ingredient simply be omitted?

    • Not only is acidity required for safe canning, the acid of the lemon juice in sufficient quantity is required for a gel to form. You could certainly try a vinegar at 5% acidity.

      If you need to omit the acid/lemon juice entirely, you’ll have a different end result. It will be looser, more like a sauce, but it will taste wonderful. You might be able to cook the pears longer to get a thicker consistency. And without any acid, you’d need to preserve the result by freezing, not canning.

  2. About how long is the “Cook Until Thick” part?

    • Once I began to cook the fruit, it came together quickly: 45 to 60 minutes total time. A wide flat pan will make the process quicker than a tall narrow one.

    • Three jars cooling on the counter, fourth jar in refrigerator. I do believe I just had a religious experience…

  3. […] Ginger pear butter in small batches. […]

  4. This sounds very good, and I guess it must be a real indication of the season because it’s the second recipe for pear butter I have seen posted in under a week. The other recipe was done in a slow cooker and included some port; so there’s another option to consider.

    • Hm. Red Bartlett and port? That might be a lot of fun to try.

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