Jane's! Dis-Pear Butter

Jane’s Pear Butter


My dear friend, Ms. Lois Arceneaux (93) and I came up with this recipe (adapted from The Joy of Cooking) bringing together Louisiana pears and my Missouri taste for apple butter. In South Louisiana, people love to have at least one fig, Satsuma, lemon, and pear tree in their yard.  Of course, the pears are always ready right after the figs are finished in July, so the canning utensils are close at hand. There’s no use making just a little of this because your family and friends are gonna gobble it up.  So, go pick as many pears as you can peel. They can be green and hard as apples. If you don’t have a tree, one of your friends probably does and they will be glad to have you break the pears in exchange for a few jars of delicious pear butter.



Wash and peel the pears with a very sharp knife or an apple peeler/corer machine.  Cut the fruit into a large bowl with water so they don’t turn brown. 


Once you have enough peeled, cook them until they are tender in a gumbo pot or in a rice cooker.  Depending on how many you have, you can do this in batches while you are peeling. 


Spoon the pears into a food processor by batches draining most of the water. Process until they are like applesauce.  Pour out the extra water in the pot.


Once all the pears are pulverized, put them back in the pot. Add brown sugar, cinnamon, nutmeg, allspice & cloves in the proportions below.


Boil the pears carefully, stirring pretty often with a long spoon or spatula until most of the water cooks out.  Test for doneness: put a teaspoonful of pears on a saucer.  If no water ring forms around the pears, they are ready to be canned.


Turn off the fire so it stops bubbling. Spoon the HOT fruit into hot sterilized jars and seal as you would any other fruit preserves.  Listen for the jars to pop.  DONE.



1.5 Drywall Buckets of Pears = 24 cups of cooked pulp, about 24 pint jars of butter.


To each cup of pear pulp add:

¼ cup of brown sugar or Louisiana unrefined sugar if you can get some, 1 tsp cinnamon, ¼ tsp cloves, ¼ tsp of nutmeg, ¼ tsp of allspice.  Adjust the spices & sugar to your taste.