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.
Keyword: pear butter for canning, pear butter recipe
Author: Katie Shaw
½ pint mason jars
Waterbath canning equipment optional
3poundsbartlett pearsPeeled, Cored and Sliced
¼cuplemon juiceuse bottled if canning
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 so that the lid is still slightly opened and stir occasionally.
Blend. Once reduced and thickened, remove from the heat and blend using an immersion blender until smooth. ( You can also transfer the mixture to a blender or food processor)
Store. Using a spoon or ladle, transfer the pear butter to canning jars or other airtight container, put lids on, and let cool to room temperature on the counter. Place in the fridge or freezer, or waterbath can.
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.