Spiced Pear Butter II

• Ready In: 0 mins
• Yields: 3 jars

Ingredients

• 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

1. This dark spread has an intense flavour.
2. It is a terrific way to use up a basket of very ripe pears.
3. Wash pears, remove stems and cores.
4. Chop coarsely.
5. Place in a large heavy-bottomed saucepan over low heat. Bring to a simmer, cover and cook 30 minutes or until tender, stirring often.
6. Press pulp through a sieve or food mill.
7. You should have about 5 cups puree. Return to saucepan with honey, orange juice and zest, sugar, cinnamon, ginger, nutmeg and cloves.
8. 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.
9. Stir often.
10. To test for doneness, place a spoonful on a chilled saucer and holding over the sink, turn it over.
11. If pear butter is done, it won't fall off.
12. Pour into hot 1 cup jars, leaving 1/2 inch headspace. Seal with two-piece metal lids.
13. Process in a boiling water canner for 10 minutes.
14. Remove jars to a folded towel on the counter and let cool for 24 hours.
15. Check seals, label and store in a cool, dark place Contributor: Rose Murray - Preserving Pleasure Yield: 3 jars