Slow Cooker Vanilla Caramel Pear Butter

Posted on 04 October 2013

Slow Cooker Vanilla Caramel Pear Butter

It’s October, the best month of the year! That means it’s slow cooker month!

J’adore the slow cooker. Frankly, I’m not sure why I don’t use it more often. Typical recipes made in the slow cooker are perfect when it’s chilly outside, but it’s also practical when it’s oppressively hot since cooking doesn’t heat up the kitchen.

But you know that I am a little crazy (cray-cray, if you will) for using the slow cooker to make fruit butters. Having been burned a lot by burbling fruit butters on the stove, I am willing — nay, eager — to endure the lengthy burn-free cooking times of slow-cooker fruit butters.

Slow Cooker Vanilla Caramel Pear Butter

Last year for Can It Up, October brought what is possibly the most popular AFB recipe of all-time: Slow Cooker Vanilla Rum Apple Butter. This year, I adapted a different recipe for pears.

Have you ever heard of Warren pears? I hadn’t until this past weekend, but they may now be my favorite fall fruit. They are smooth, sweet, and buttery, unlike the gritty supermarket pears with which I was raised. Although I used uglies for this recipe (because you know I like a good deal), the bulk ended up being Warrens.

Slow Cooker Vanilla Caramel Pear Butter

As the pear butter cooked down, Matt (a.k.a. Mr. Taste Tester) inquired what type of alcohol was included. The answer? None. The brown sugar caramelizes, thereby lending the pear butter a lightly toasted flavor with rummy overtones — but rum-free.

That means this preserve is perfect to share with your friends and family with children or those who otherwise appreciate booziness without the actual booze. Hooray!

What is your favorite fall fruit?

Slow Cooker Vanilla Caramel Pear Butter

Last year: Slow Cooker Triple Chocolate Brownies

Slow Cooker Vanilla Caramel Pear Butter

Yield: 7 8-ounce jars


7 lbs pears, peeled, cored, and coarsely chopped
1/2 cup water
Grated zest and juice of 1 lemon
3-4 cups light brown sugar
1 1/2 teaspoons ground vanilla (or vanilla extract)


Combine pears, water, and lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until pears are soft, about 20 minutes.
Puree using an immersion blender, food mill, or food processor just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of pear puree.
In a large slow cooker, combine pear puree and sugar. Stir until sugar dissolves. Prop lid open with using the handle of a wooden spoon and allow to reduce gently on low for about 8 hours.
Stir in ground vanilla and cook for 1 hour. Finished pear butter will be thick and hold its shape on a spoon.
Can (process for 10 minutes) or refrigerate for up to 1 month.

Adapted from the Ball Complete Book of Home Preserving

31 responses to Slow Cooker Vanilla Caramel Pear Butter

  • V says:

    This looks amazing! Have you ever made anything infused with Maple Syrup?

  • colleen j. says:

    This recipe looks AMAZING!! Do you know about how many pears or cups of pears 7 lbs are? My mom has a pear tree and she gave me a lot but I’m not sure how many pounds I have…..Thanks!!

  • Jessica K says:

    I made this yesterday. It is off the charts a-ma-zing!!!

  • […] an unconventional slow cooker recipe – they can do a lot more than just stews and chili! Try vanilla caramel pear butter, french toast, or even gluten free orange-date […]

  • Lyn says:

    I typically make apple and pear butters with little or no sugar for health reasons. I use the peels for the pectin – organic only so no pesticides – and it will set just fine. I would like to use the brown sugar for the caramel taste but would I get that if I cut it down to, say, 2 cups only?

    • allfourburners says:

      Lyn, I’m not sure since I haven’t tested the recipe using less sugar. My suggestion is to give it a try — and let me know how it goes!

  • Tasha says:

    This post is SO well timed, as I toted home a bushel of bartlett pears this weekend and was looking for different recipes to use them up!
    I’ll link back to this post when I get around to writing my own!

  • Amanda says:

    I have been looking at Pear Butter recipes for two days and chose this one. I am making it now and cannot WAIT for it to finish cooking. It’s going to be hard to wait for 8 hours though!

  • Shirley says:

    There is an unknown species of pear trees on our farm that was there in 1945 when my folks bought the property. There is only 1 tree left but it produced so many this year the limbs up high broke out. I’ve canned over 60 quarts, we ate all we could hold, my sister gave a bunch to her friends, and I still have about 3 bushel to process. They are going bad quickly now so think I will use this recipe for the pieces I can salvage. It sounds much better than what is in my canning book. Thanks 4 burners, and everyone else, who says it is delicious.!!!

  • Amanda B says:


    What temperature/setting should the crock pot be set on while it cooks for the 8 hours? I’m new to the crock pot world :) Thanks! I can’t wait to make this!!

  • […] Slow Cooker Vanilla Caramel Pear Butter […]

  • […] Slow Cooker Vanilla Caramel Pear Butter | All Four Burners […]

  • Kim says:

    I used the same ingredients as you. However, I went the much simpler route when actually making it (throw all of the ingredients in the crockpot for ten hours, wake up the next morning and use the immersion blender until smooth and then can the jars). It was delicious! Thanks!

  • […] this vanilla caramel pear butter, recipe courtesy of All Four Burners.  It is delicious, and easy, and cooks down in the slow […]

  • […] Slow Cooker Vanilla Pear Butter  […]

  • BeBe says:

    I have a tree hanging so full of pears the limbs are breaking!!
    I have to try this…and the pear sage preserves…my sage is knee high and l will be drying it soon so l need to do this this weekend!
    Thanks for the great ideas!!

  • Tracy Tidwell says:

    this was so easy and so amazing. I put the ingredients in the slow cooker overnight. I water-bathed canned the next morning before work. thank you for sharing.

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