I had never made pear or apple butter before and this saved me when my brother showed up on my doorstep with 40lbs of fresh pears!!! It was delicious! A bit heavy on the sweet so next time I will use maybe 1/2 the sugar or no sugar, as I tend to use over-ripe fruit just for the natural sweet! It helped a ton to have access to a gas burner for this recipe! If your kitchen doesn't have gas think about your gas BBQ, worked wonders for us!! Thanks for posting this!
GREAT recipe. Didn't have quite enough pears so I used 6 apples. Also I added 1/4 tsp of orange peel. I only used 1.5 cups sugar. I coulod have cooked it down a little longer to make it thinner but the flavor is incredible
I changed the proportions a little because I was using Keiffer pears. I used 12.5 pounds, coarsely chopped, and a huge kettle, just trimming out cores, stems, and blossom ends. I used the chinois sieve and also made drinks from the extra liquid I drained off. I used 6 cinn. stix, 4 1/2 cu. apple juice, 6 minced slices of gingerroot, 12 whole cloves and 5 1/2 cu. sugar. I put pulp thru a wire strainer also. No gritty things ! It took 35 minutes longer for each step. An hour to thicken and it is heavenly in 7 pints. Use wide mouth so you can get every last bit. Yum.
This was GREAT! Super easy. Although, I had to stir it more than "frequently" as it splattered so much while cooking if I didn't. Might try it with a bit less sugar next time, but still this recipe just rocks! And the house smells FABULOUS --- just like fall ought to! I am lucky to have a neighbor a house away with a huge, productive pear tree ... and she cannot begin to use them all!
I made this without coring or peeling like Frau Frau suggested. I also made 2/3 of the recipe. After cooling it was rather runny so I boiled it all up again for another 20 mins. Result - 1 pint of delicious pear butter. Rather sweet...perhaps some lemon juice might be a good addition next time? We all love it though...
This is Wonderful!!! I made two batches of it. The first one just like the recipe reads, and it is delicious. The second batch, I left 1/3 of the pears chopped and pureed the rest. I combined them just before canning them. That way the butter had fruit chunks in it. It was great both ways. This is definately my favorite canning recipe. I couldn\'t believe how wonderful my kitchen smelled with the fresh herbs simmering away. I even saved the juice stock, strained it, and added a little sugar. Made a wonderful spiced pear drink.
Very yummy! I've made plain pear butter (with orange juice, peel, and nutmeg) and this spiced kind. The flavor is delicious! Much more interesting and elegant. It will make good gifts. I got a bit over 9 half-pints. I didn't peel and core my pears, I just removed the stem and blossom end, cooked, and put through a sieve. I think this gave me more pulp than if you peel and core them. I also used apple cider instead of the apple juice. My end product is a medium brown color. Thanks for a great recipe!
This is a nice change from apple butter. I made 1/3 of the recipe, getting 1 cup of pear butter, so I think the full recipe will yield 1 1/2 pints. I caught my husband snacking on it when it was still cooling on the kitchen table, so I don't think it will last long. Thank you for the recipe, 1Steve