Raspberry Pear Butter

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READY IN: 40mins
YIELD: 3 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine pears, raspberries and lemon juice in large saucepan. Bring to a boil.
  • Lower heat to simmer and continue cooking, stirring often for 1 hour or until fruit is very soft.
  • Remove from heat and press fruit through a fine messed sieve or fine grade food mill.
  • Measure resulting fruit pulp. For each 2 cups pulp, measure 1 1/2 cups sugar. Return pulp to pan and add sugar.
  • Stir mixture over low heat with a wooden spoon until sugar has completely
  • dissolved.
  • Simmer over low heat, stirring frequently until butter thickens. Ladle into hot.
  • jars leaving 1/4 inch headspace.
  • Seal. Process jars in a hot water bath for 10 minutes.
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