Pear Butter

[Ann50]

I am looking for a pear butter recipe. I have some beautiful pears and I need to do something with them. Or if you have any other good canned jellies or jams that use pears, I am open to suggestions. Thanks!!

[Pigzzilla]

Hi, do you have an apple butter recipe? Thats what I use. Don't have any at work so when I get home tonight, I will go thru my favorites and post one or two for you, if no one else has. If you use an apple butter recipe that uses cloves, go easy, the cloves can over power it.

[Pigzzilla]

Hi Ann, Here you go....
**********************************************PEAR BUTTER

2 quarts pear pulp (about 20 medium, fully ripe pears)
4 cups sugar
1 teaspoon grated orange rind
1/3 cup orange juice
1/2teaspoon ground nutmeg

To prepare pulp: quarter and core pears. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp.

Add remaining ingredients; cook until thick, about 15 minutes. As mixture thickens, stir frequently to prevent sticking. Ladle butter into clean, hot jars, leaving 1/4 inch headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and jelly; press gently on the food to release trapped air. Repeat procedure 2 to 3 times around jar. Wipe rim and threads of jar with a clean, damp cloth. Apply lids that have been prepared according to manufacturer directions. Screw band down evenly and firmly —fingertip tight. Process in a simmering water bath (185º F) for 10 minutes.

Remove jars from canner; set them upright on a towel to cool. Bands should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place.
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SPICED PEAR BUTTER

4 lb Bartlett pears, unpeeled, - cored, cut into 1" chunks
1/2 cup dry white wine
2 tbsp fresh lemon juice
1 1/2 cups sugar
4 orange slices
1 lemon slice
4 whole cloves
1 vanilla bean, split length.
1 cinnamon stick
1/2 tsp ground cardamon
pinch salt

Combine pears, wine and lemon juice in heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes. Force through food mill or coarse sieve to remove pear peel. Transfer to processor and puree. Return puree to heavy large saucepan. Add remaining ingredients. Stir over low heat until sugar dissolves.

Increase heat to medium and boil gently until mixture thickens and mounds slightly in spoon, stirring often, about 50 minutes. Discard fruit slices, cloves, vanilla, and cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch from top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly,

Repeat with remaining jars. Arrange jars in large pot. Add boiling water to pot so that at lease 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 minutes. Remove jars from pot. Cool to room temperature. Press center of each lid. If stays down, jar is sealed. (If lid pops us, store butter in refrigerator.) Store in cool dry place up to 1 year. Refrigerate after opening.

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This is also good !

PEAR MARMALADE

1 1/2 pounds ripe pears
1 orange
1 small can crushed pineapple
About 20 maraschino cherries
5 cups sugar
1 box powdered pectin

Peel and core pears. Grind these and the unpeeled orange. Fruits can be chopped real fine. Add undrained pineapple. Chop cherries. Combine fruits and you should have 4 1/2 cups. Put into a big saucepan and add pectin. Place over high heat and stir until mixture comes to, a hard boil. At once stir in sugar. Bring to a boil again and boil hard minute, stirring all the while. Remove from heat, skim off foam, then stir and skim for 5 minutes. Ladle into canning jars, process in boiling water bath canner for 10 min.

Pears are also wonderful canned with a cinnamon candy syrup. Just add some little red hot cinnamon candies to the syrups for canning. Process as for regular pears. Great color and flavor !

I have a few others in my stash. I gotta get busy, my neighbor just brought me a shoe box full of Cactus Apples from her yard. Ready to turn into jelly. Big fat RED ripe "tunas" is what she calls them.

Pigz