Chai spiced pear jam in a mason jar wrapped in a kitchen towel on a wooden cutting board.

Happy Thursday everyone! Today I’m sharing a simple pear butter recipe with you that is naturally sweet and perfect for layering on top of toast, muffins, scones, pancakes, waffles, and whatever you desire.

I will admit that I have been loving chai everything lately, which has definitely motivated today’s recipe. I find chai spices to be warming, grounding, comforting, and basically perfect for the the fall + winter months.

I used ripe organic Bartlett pears from my dad’s pear tree in this recipe, his tree grows the yummiest pears I have ever eaten! Ripened, soft pears are important for a recipe like this, they make all the difference in how it turns out. This pear butter recipe is an easy one you can make in a saucepan over the stove in an hours time [no canning methods needed here].

If you want to make a larger batch just double up the ingredients in the recipe and store any leftovers you wont use in the freezer to take out another day.


A nutritious and delicious one jar homemade pear butter with chai spices. Refined sugar free, dairy free, gluten free.

Serves: 2 cups | Time: 1 hour | Difficulty: Easy


  • 5 small organic pears, peeled/cored/chopped (I used 5 small organic Bartlett pears)
  • 2 tbsp raw unpasteurized honey, or pure maple syrup [if vegan]
  • 1 tsp fresh squeezed lemon juice
  • 1/2 tsp freshly grated ginger
  • 1/4 tsp ground cinnamon
  • 1/8 tsp of nutmeg
  • 1/8 tsp of cloves
  • 1/8 tsp cardamom
  • Pinch of Himalayan salt


  1. Peel, core, and dice the pear then add all the ingredients into a medium sized saucepan over medium heat and bring everything to a boil.
  2. Turn the heat down to low and place a lid on the saucepan for 45 minutes. Keep an eye and stir occasionally to prevent the mixture from burning.
  3. Once the mixture thickens, remove the saucepan from the heat and pour the mixture into food processor or blender and blend until smooth.
  4. Pour the pear butter into a mason jar and seal with an airtight lid and keep stored in the fridge up to 2 weeks.

Thank you for reading today’s post, I hope you enjoy this recipe and have a wonderful day!

Jenna XO


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