Top Review by Kate
It took about 2 hours to cook down to the desired texture. If I tried to speed the process, the ingredients would begin to scorch (unless I stirred constantly). If I do it again, I'll use a crock pot. And I would do it again, adjusting time and sugar: the recipe is a bit too sweet for my taste, but has a nice flavor
- 10 large pears (very ripe)
- 1⁄2 cup honey
- 1⁄4 cup orange juice
- 1⁄2 teaspoon orange zest, grated
- 2 cups granulated sugar
- 1 teaspoon cinnamon, ground
- 1⁄2 teaspoon ginger, ground
- 1⁄4 teaspoon nutmeg, freshly grated
- 1⁄4 teaspoon clove, ground
Directions See How It's Made
- This dark spread has an intense flavour.
- It is a terrific way to use up a basket of very ripe pears.
- Wash pears, remove stems and cores.
- Chop coarsely.
- Place in a large heavy-bottomed saucepan over low heat. Bring to a simmer, cover and cook 30 minutes or until tender, stirring often.
- Press pulp through a sieve or food mill.
- You should have about 5 cups puree. Return to saucepan with honey, orange juice and zest, sugar, cinnamon, ginger, nutmeg and cloves.
- Bring to a boil, reduce heat to medium low and cook, uncovered, for 45 to 60 minutes or until reduced by half and very thick.
- Stir often.
- To test for doneness, place a spoonful on a chilled saucer and holding over the sink, turn it over.
- If pear butter is done, it won't fall off.
- Pour into hot 1 cup jars, leaving 1/2 inch headspace. Seal with two-piece metal lids.
- Process in a boiling water canner for 10 minutes.
- Remove jars to a folded towel on the counter and let cool for 24 hours.
- Check seals, label and store in a cool, dark place Contributor: Rose Murray - Preserving Pleasure Yield: 3 jars