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Cinnamon Ginger Pear Butter

Cinnamon Ginger Pear Butter

This recipe is great because it requires very little work in my opinion since all of the cooking is done in the crockpot. You'll need to check on it from time to time, but most of the work is done for you.
Course Dessert, Side Dish
Cuisine American
Keyword fruit butter, pear butter, seasonal recipes, vegan
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 24 1/4 cup servings (approx)
Calories 76kcal
Author Nerdy Millennial


  • 12 ripened pears (peeled, cored, and chopped)
  • 1 tbsp freshly grated ginger
  • 1/2 tsp Ceylon cinnamon
  • 1/2 cup whole cane sugar


  • 1.) Start by peeling, coring, and roughly chopping the pears. If you have a good food processor, they may not need to be chopped at all. Put the ginger and 1 cup of pears into the food processor; blend well. Transfer the blended pears to the crockpot dish. Continue blending the pears 1-2 cups at a time, then pouring into the crockpot.
  • 2.) Once all the pears are blended, add the remaining ingredients to the crockpot. Stir well. Set the crockpot on low for 8-10 hours, stirring occasionally. Personally, I like to start cooking this a couple of hours before bed. I stir before I got to bed, then stir again in the morning.
  • 3.) If you still want your pear butter thicker after cooking, remove the lid and cook on low for another 1-2 hours. Stir occasionally. Turn off the crockpot when the pear butter has reached your desired thickness.
  • 4.) Store the pear butter in glass jars in the fridge for 1-2 months. Pear butter may also be frozen in appropriate containers for several months.