So I made Pear butter for the first time this year and I have too say that it was way yummy! I also made pear jam, which didn't sound so good to me, but I had 36 pounds of pears to use so I gave it a go. It is surprising really good! Try it! The recipe for pear jam can be found in any box of Sure Jell for canning jams... it's REALLY easy and REALLY worth it!
Caramel Spice Pear Butter
Makes 9 half pints
15 Barlett or other large, firm, ripe pears
2 c Water
6 c sugar
1 t nutmeg
1 t ground cinnamon
1/2 t ground ginger
Wash and core, but do not peel pears. Slice and place in a 5 qt pot. Add water, cover and cook over low heat for 30 minutes or until tender.
Let cool slightly, then force through a mill, sieve or whirl in a food processor until finely chopped; return to kettle.
In a wide frying pan over medium heat, melt 1 1/2 cups of the sugar, (do not get it on your finger... OUCH!) stirring often, until it caramelizes to a medium brown syrup. Pour immediately into pear pulp (syrup will sizzle and harden ,but dissolves again as the preserves cook.) Stir in remaining 4 1.2 c sugar and spices until well blended.
Bring mixture to a boil, reduce heat and cook, uncovered for about 45 minutes or until thickened. To prevent sticking, stir frequently as mixture begins to thicken. Stir in lemon juice just before removing from heat. (This step can be done in a crock pot; low setting for 5-7 hours.)
Ladle into hot, sterilized jars leaving 1/4" headspace. Seal and process in a Hot Water Bath for 10 minutes.
No comments:
Post a Comment