Mims & Squims's Note:
I absolutely love fruit butters, and the fresh rosemary makes this one especially delectable
My Private Note
Units: US | Metric
- 1Peel & chop pears, placing in water so they don't dry out.
- 2Drain well and place in a large, heavy Dutch oven. Add cider so that it just covers fruit. Place cinnamon stick pieces beneath surface of cider. Simmer 30 minutes until tender.
- 3Preheat oven 300°F Remove cinnamon & set aside.
- 4Puree pears with liquid in blender or food processor until as smooth.
- 5Transfer pureed pears to large, heavy baking dish.
- 6Mix in honey, rosemary, & cinnamon.
- 7Bake 2-3 hours, stirring occasionally, till sauce is thickened, bubbling, and dark brown around edges.
- 8Add single drop of lemon juice (any more would be overpowering).
- 9Cool completely.
- 10For Canning: Reheat until simmering & ladle into hot sterilized jars. Process according to standard canning methods.
- 11For Freezing: Divide cooled mixture into plastic containers & refrigerate or freeze.
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Nutritional Facts for Rosemary Pear Butter
Serving Size: 1 (2761 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 785.2
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 12.4 mg
- Total Carbohydrate 210.4 g
- Dietary Fiber 28.3 g
- Sugars 158.7 g
- Protein 3.7 g
The following items or measurements are not included: