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“Use perfectly ripe golden Bartlett pears for this recipe, not green ones. From Learn To Preserve...here: http://www.learntopreserve.com/recipes/2011/10/16/brown-sugarpear-butter.html”
READY IN:
1hr 45mins
YIELD:
3 1/2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Note: Prepare canning jars before starting your preserving project.
  2. Wash, then quarter and core pears, placing them in a heavy-bottom preserving pan as you work.
  3. Add 1/4 cup water. Do not add more liquid, the pears will create liquid as they cook!
  4. Bring to a simmer over low heat, then cover tightly with a lid to keep heat and moisture inches.
  5. Simmer for approximately 20 minutes or until pears have softened, then remove pan from heat.
  6. Mash pears with a potato masher until they are mushy (approximately 15-30 seconds.).
  7. Place food mill over a bowl, then scoop pear mush into the food mill. Crank away until all that remains in the food mill is a small amount of pear skins/peels. Discard or compost the skins.
  8. Measure the pear puree back into the preserving pan, keeping track of the amount of pear puree you end up with because you'll want to add half that much brown sugar to the pear puree mixture. (For example, for 2 cups of pear puree, you'll add 1 cup of brown sugar.).
  9. If using a vanilla bean, add it now, then add the remaining spices into the pear puree mixture. Stir well to combine. (Note: If using vanilla extract instead of a vanilla bean, add it at the end of the cooking process, when you would normally be removing the vanilla bean. If you add the vanilla extract before cooking, much of the vanilla flavor will be diminished.
  10. Cook approximately one hour over low heat, simmering constantly. It will be more of a bubble than a simmer, because of the thickening nature of the pear butter.
  11. Once desired thickness has been achieved, remove the preserving pan from the heat and, if using the vanilla bean, remove it and split the bean down the middle with a sharp knife. Using the edge of the knife, scrape the tiny seeds back into the pear butter, and stir well. (Note: If using vanilla extract, add at this point.).
  12. Using a wide-mouth funnel, spoon pear butter immediately into hot sterilized jars, leaving 1/4" headspace.
  13. Look for any air bubbles in the jars and if you see any, use a chopstick or plastic knife to pop them before wiping rims clean.
  14. At this point you can either cover jars with tight-fitting lids (and store in the refrigerator for up to 3 months or in the freezer for up to 6 months) or you can process by following these steps:
  15. For Canning Process:
  16. Place a sealing lid on the jar, screw on a band until finger-tight then wipe jar rims spotlessly clean with a dry paper towel.
  17. Process for 10 minutes in a Boiling Water Bath. (If needed, add extra hot water to be sure jars are completely submerged before covering Boling Water Bath Canner with the lid.).
  18. Remove jars with a jar-lifter and place on a towel on the counter in a draft-free place. Let rest for 24 hours, then check for proper seal before storing.
  19. If jars lids seal, store them in a cool, dark place for up to one year.
  20. Note: Check lids for a proper seal by pressing the middle of the lid with a finger or thumb. If the lid stays down, it is sealed and will easily keep for up to one year in a cool dark place. If the lid springs up when you release your finger, the lid is unsealed. Place unsealed jars in your refrigerator and eat within 3 months, or within one month after opening.

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