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“I adapted this from a recipe I saw in the October 2003 Bon Appetit. The people I tested my first batch on today said it had a nice balance of pear-to-rosemary flavor. I used Bartlett pears, the original recipe calls for Boscs. I'll try Boscs next, since I have both kinds falling off my pear trees. This is a work in progress. I may amend the recipe after I make it a few more times.”
5 eight ounce jars

Ingredients Nutrition

  • 1 cup unsweetened pear juice
  • 16 cups prepared pears, peeled cored,cut into 1 inch pieces,to make 2 quarts pear pulp
  • 1 tablespoon vanilla
  • 12 inches fresh rosemary
  • 1 teaspoon balsamic vinegar


  1. Make your own pear juice using a juicer, or purchase unsweetened pear juice at a health food store or grocery.
  2. Cook pears in pear juice until soft, 25-35 minutes.
  3. Remove from pot with slotted spoon, press through food mill or sieve to make 2 quarts pulp.
  4. Reserve juice for your next batch of pear butter.
  5. Put pear pulp in large, heavy-bottomed pan.
  6. Add vanilla and simmer until thick, stirring frequently to prevent scorching.
  7. Test for doneness by placing a teaspoonful of the pulp on a saucer and chilling for a few minutes.
  8. If there is no water ring around the pulp, the butter is done.
  9. This may take several hours, so be patient, and don’t forget to stir!
  10. Remove from heat, add rosemary and balsamic vinegar, stir gently.
  11. Let steep for 30 minutes to an hour.
  12. Meanwhile, prepare jars and lids for canning.
  13. Remove rosemary from pear butter, return to stove and heat butter until simmering.
  14. Pour hot into hot jars leaving ¼” headspace.
  15. Screw on lids and let cool on rack.
  16. Process in a boiling water bath for ten minutes.
  17. Yield: 5 eight ounce jars.

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