Pear Butter
Servings: 1 Tbsp
One of our longtime customers shared this recipe with us years ago. It's a rare year that we don't grab a couple bushels of pears and bottle this zesty pear butter so we can enjoy it year round!
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Ingredients
- 7 lbs pears cored, coarsely chopped
- 1/2 cup water
- grated zest and juice of 1 lemon
- 3-4 cups sugar or honey
- grated zest and juice of 1 orange
- 1 tsp nutmeg
- 1-2 tsp grated fresh ginger
- 2 tsp vanilla extract
Instructions
- Put a small stoneware plate in the freezer.
- In a large stainless-steel saucepan, combine pears, water, and lemon zest and juice. Bring to a boil over medium-high heat, stirring occasionally, until pears are soft. Use stick blender to puree it (but don't liquefy it) in the pan (or use a food processor to do the same).
- Add in sugar,/honey, orange zest and juice, nutmeg, and ginger. Stir until sugar dissolves. Bring to a boil over medium-high heat. Reduce heat and boil gently for several minutes, stirring frequently. (This will take a long time to get to the right thickness.)
- When the mixture starts to boil down and thicken, pull the cold plate out f the freezer nad use a spoon to place a small amount on the pate. If it starts seeping water, it needs more time. However, if the spoonful holds its mounded shape it is ready to bottle.
- Turn off heat and stir in the vanilla extract. Taste test.
- Pear butter should keep fresh for a few weeks in the fridge.
- To bottle: ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims, and center lids on jars. Screw jars shut tightly. Process 20 minutes.
From our Sage and Plow family to yours.