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“Apple butter is more popular, but I like the pear butter better, you could use apples in this recipe instead of pears if you like.”
READY IN:
1hr
YIELD:
2 pints
UNITS:
US

Ingredients Nutrition

  • 10 large ripe pears, quartered and cored (5 pounds)
  • 1 cup water
  • 2 cups sugar
  • 12 teaspoon grated orange rind
  • 3 tablespoons orange juice
  • 14 teaspoon ground nutmeg

Directions

  1. Combine pears and water in a large dutch oven. Cover and cook over medium-low heat 40 minutes or until pears are soft, stirring occasionally. Drain.
  2. Press pears through a sieve or food mill.
  3. Measure 1 quart of the pear puree and combine with remaining ingredients in a Dutch oven.
  4. Cook over medium heat, stirring frequently, 15 minutes or until mixture thickens. Remove from heat; skim off foam.
  5. Quickly pour hot pear mixture into hot sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover at once with lid, and metal screw on bands.
  6. Process in boiling water bath 10 minutes.

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