Pear Butter Recipe - Cooking Index
Pear Butter Recipe - Cooking Index
| 7 lbs | 3178g / 112oz | Medium pears - quartered, cored |
| 4 cups | 792g / 27oz | Sugar |
| 1 teaspoon | 5ml | Grated orange peel |
| 1/2 teaspoon | 2.5ml | Ground nutmeg |
| 1/3 cup | 78ml | Orange juice |
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Cook pears until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through sieve or food mill. Measure 2 quarts pulp; combine with sugar in a large saucepot, stirring to dissolve sugar. Add remaining ingredients, cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking.
Carefully ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 4 pints.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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