Skip to Main Content

Apply Now to the University of Wyoming apply now

Salted Caramel Pear Butter

Salted Caramel Pear Butter

This delicious treat is made with a water bath canner. It makes about four 8-ounce half-pint jars.
Course: Side Dish
Servings: 4 half-pint jars


  • Slow Cooker
  • Water Bath Canner
  • Kitchen Scale
  • Canning equipment (jars, lids & rings, leveler, jar holder, etc)


  • 4 pounds pears peeled, cored, and coarsely chopped
  • 1/3 cup apple cider vinegar
  • 2 Tablespoons lemon juice
  • 2 1/2 cups dark brown sugar packed
  • 2 teaspoons sea salt or kosher salt kosher salt used in video


  • Wash hands with soap and water for 20 seconds.
  • Gently rub pears under cold running water. Peel, core, and coarsely chop the pears.
  • Place chopped pears, apple cider, and lemon juice in a 4-6 qt slow cooker.
  • Set the heat on high and simmer, covered, until pears have softened, about 40 minutes. Turn heat off.
  • Process pear mixture using an immersion blender, or in batches in the bowl of a food processor, until puree is smooth.
  • Combine pear mixture with brown sugar and salt in the slow cooker.
  • Turn heat to high and place lid on a diagonal over slow cooker, allowing steam to escape at both ends. Simmer on high, stirring every 30 minutes or so, until puree thickens, darkens in color, and holds its shape on a spoon, about 3-4 hours.
  • Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
  • Ladle hot pear butter into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjusting to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Process jars 15 minutes, adjusting for altitude. Turn off heat.
  • Remove lid and let jars stand 5 minutes. Remove jars and cool on a towel or rack. Do not retighten bands.
  • Check lids for seal after 12 hours. The lid should not flex when the center is pressed.
  • Label jars and store them in a cool, dry place. Best if eaten within one year.



  • This recipe comes from the Ball and Kerr canning blog, Fresh Preserving.
  • See the Part 2 & Part 3 videos on UW Extension's YouTube Channel.
Nutrition Lable

Follow UW Nutrition and Food Safety

Feel free to use and share this content, but please do so under the conditions of our Rules of Use. Thank You.

For more information, contact a University of Wyoming Nutrition and Food Safety Educator at or Ask an Expert.

Have a Question?

Contact Our Expert!


Extension Educator:
Vicki Hayman – (307) 746-3531

University of Wyoming Extension

Subscribe to UW Nutrition and Food Safety Newletters


Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.

1000 E. University Ave. Laramie, WY 82071
UW Operators (307) 766-1121 | Contact Us | Download Adobe Reader