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–+ servings

Pear Sauce (No Sugar)

Created by: Sarah Mock
Pear butter in a glass canning jar with spices to the side and a whole pear to the right of the jar
prep time10 minutes
cook time30 minutes
total time40 minutes
Makes 3 cups

Ingredients

  • 3 pounds (Pears)
  • ½ Cup Water
  • 2 Tablespoon Lemon Juice
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon cinnamon (optional)
  • ¼ Teaspoon nutmeg (optional)
  • 1 star anise (optional)

Instructions
 

  • Dice pears into medium sized pieces. Remove the seeds and stem if not using a food mill. Peel pears, if desired.
    3 pounds
  • Combine the diced pears, water, lemon juice, vanilla extract and cinnamon, nutmeg, and star anise, if using, in a large saucepan.
    ½ Cup Water, 2 Tablespoon Lemon Juice, 1 Teaspoon Vanilla Extract, 1 Teaspoon cinnamon, ¼ Teaspoon nutmeg, 1 star anise
  • Cover with a lid and bring to a boil over medium high heat.
  • Reduce heat to medium-low and simmer, stirring occasionally, until pears are soft, about 25-30 minutes or until the pears are mush when pressed with a fork.
  • Use an immersion blender to process the sauce until smooth. If you prefer a chunkier, more rustic sauce, mash the soften pears with a potato masher.
  • Alternatively you can transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down.
  • Once the pear sauce has cooled completely, portion into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

Notes

How to can pear sauce:

  1. Ladle hot pear sauce into a hot pint jar, leaving ½-inch headspace.
  2. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight.
  3. Place jar on the rack elevated over simmering water (180°F) in boiling-water bath, repeat until all jars are filled.
  4. Lower the rack into simmering water. Water must cover jars by 1 inch.
  5. Adjust heat to medium-high, cover canner and bring water to a rolling boil.
  6. Process pint or quart jars 20 minutes. Turn off heat and remove cover.
  7. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose.
  8. Cool 12 hours. Test seals. Label and store jars.
 

How to make pear sauce with a food mill:

  1. Dice pears into medium sized pieces. Leave skins seeds and stems in tact. The food mill will remove them.
  2. Combine the diced pears, water, lemon juice, vanilla extract and cinnamon, nutmeg, and star anise, if using, in a large saucepan.
  3. Cover with a lid and bring to a boil over medium high heat.
  4. Reduce heat to medium-low and simmer, stirring occasionally, until pears are soft, about 25-30 minutes or until the pears are mush when pressed with a fork.
  5. Ladle the soft pears into the hopper of the food mill. 
  6. Turn the crank to pass the pears through the fine mesh.
  7. If desired, pass the skins through the mesh strainer for a second time.
  8. Once the pear sauce has cooled completely, portion into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

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