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Everyone loves fruit butter. It is rich and full of cinnamon-y deliciousness. This pear butter was a great way for me to use up a couple of the bags of fresh pears I got from home last time I was there for a visit. I don’t know what variety they are but they have a clean, crisp flavor and good texture. I saved seeds this year hoping for a sprout of a tree come spring. If you have any suggestions for growing a tree from seed, please be sure to comment.

Homemade Pear Butter (a variation of this recipe by One Hundred Dollars a Month)

  • 8 lbs of pears, cored
  • 1 cup water
  • 1 cup sugar
  • 3 tsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp cloves

In a large, heavy bottomed stockpot, combine the ingredients. Bring to a boil then reduce the heat to a simmer. Cook until the pears are tender, about 20 minutes, stirring occasionally. Once the pears are soft, spoon them into a food mill and smoosh them through. When all the pears have been seperated from the peels, add the pulp to a crock pot. Cook on low for 6 hours, stirring occasionally. Once the pear butter has thickened and turned a nice dark brown, it is time to can the goodies.

Bring a boiling water canner to a simmer. Wash the jars and bands in hot soapy water. Pour boiling water over the flat lids in a saucepan to sterilize. Ladle the pear butter into the prepared into the prepared jars, filling to 1/4 inch of the top.  Wipe each jar rim with a wet cloth to remove any butter that might have escaped the jar. Cover with the lid, screw on the band an dplace in the canner. Cover with water and bring to a gentle boil. Process for 10 minutes. Remove jars from the canner and place on the countertop to cool. After they are completely cool, check to be sure each are sealed. If they are not, refridgerate until ready to use. Makes 8 half pint jars.

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