Perfectly spiced fresh pears cooked and milled into a smooth spread, this butter captures the essence of late summer. This recipe makes 3 half-pints.
Prep Time:15 minutesmins
Cook Time:55 minutesmins
Total Time:1 hourhr10 minutesmins
Equipment
3 half-pint mason jars
Waterbath canning equipment (optional)
Stick blender or food processor
Ingredients
3poundsBartlett pears(peeled, cored and sliced)
¼cuplemon juice(use bottled if canning)
⅓cupgranulated sugar
1tablespooncinnamon
¼teaspoonground ginger
¼teaspoonallspice
¼teaspoonground mace
¼teaspoonground coriander
¼teaspoonsalt
¼cupwater
Instructions
Cook all ingredients. In a large pot or Dutch oven, stir all the ingredients together and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for about 50 minutes. Cover it so that the lid is still slightly opened and stir occasionally.
Blend. Once reduced and thickened, remove the pot from the heat. Then, use an immersion blender to blend the mixture until smooth. (You can transfer the mixture to a blender or food processor and blend until smooth.)
Store. Using a spoon or ladle, transfer the pear butter into canning jars or other airtight containers. Put the lids on and let the jars cool to room temperature on the counter. Store in the fridge or freezer, or proceed with water bath canning if desired.
Notes
To water bath can this recipe, ladle it into hot jars, wipe the rims clean, put the lids on fingertip tight, and process in a boiling water canner for 15 minutes.