05 October 2011

Pear Butter

Remember all those pears I got? I promise this is the last time you'll see them.  This is the first thing I thought to make with my pears. When I was growing up we always loved eating my grandmas apple and peach butter when I was growing up. I was just going to use her apple butter recipe, using pears instead of apples of course. Then, I came across this recipe for pear butter in the Ball Blue Book Guide to Preserving. I thought I would give it a try.  It's very different from apple butter, but it is very delicious. It's very sweet, but I thinks that's because my pears were overly ripe and extra sweet.  I'd make this stuff again.

Pear Butter
  • 6 - 7 lbs pears (about 20 medium)
  • 4 cups sugar
  • 1 teaspoon grated orange peel.
  • 1/2 teaspoon nutmeg
  • 1/3 cup orange juice.
To prepare the pulp: wash pears. Core, peel and slice pears. Combine pears and 1/2 cup water in a large sauce pot. Simmer until pears are soft. Puree using a food processor or food mill being careful not to liquefy  Measure out 2 quarts pear pulp.
To make the butter: Combine the 2 quarts pear pulp and sugar in a large sauce pot, stirring until sugar dissolves. Add remaining ingredients. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4 inch head space. Remove air bubbles. Process 10 minutes* in a boiling water canner.

*10 minutes for below 1,000ft
  1,000-3,000 ft add 5 minutes
  3,000-6,000 ft add 10 minutes
  6,000-8,000 ft add 15 minutes
  8,000-10,00 ft add 20 minutes






4 comments :

  1. Mmm, I've made that before (with honey to taste instead of sugar) and it is so stinking good, isn't it?!

    ReplyDelete
  2. Mmmmm.. I would love to have a jar of this! Maybe it's time I try my hand? xo

    (new follower here!)

    ReplyDelete
  3. Yummmm It's been way to long since I've made any pear butter! You've inspired!

    ReplyDelete
  4. We would just love your Pear Butter, I really like the addition of the orange. Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you had a great week end and come back soon!
    Miz Helen

    ReplyDelete

I'm sorry, but I've turned word verification on again. I hate trying to decipher the words just as much as anyone, but I'm getting way too much spam. I tried doing comment moderation as people suggested but the number or spam comments I had to sift through was ridiculous. I appreciate your comments and didn't want them to get lost among the spam. Hopefully, I can reduce the amount of spam and turn the word verification off soon.

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