Winter Pear Butter

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“Smooth, delicate pear butter is delicious on toast, popovers, biscuits and other light breads. Try it on waffles and pancakes, too.”
4 cups

Ingredients Nutrition


  1. Peel, quarter and core the pears; chop in 1/2-inch pieces.
  2. Put all the ingredients in a large heavy pot; bring to a boil.
  3. Reduce the heat and cook, stirring often, for 15 minutes, or until the pears are soft.
  4. Puree the mixture in a food processor or blender.
  5. Return the puree to the pot.
  6. Cook uncovered over very low heat, stirring often, for 1 to 1-1/2 hours, or until the pear butter is very thick.
  7. Be careful not to let it scorch.
  8. Remove from the heat.
  9. Stir the hot pear butter for a minute or two to release more heat.
  10. Spoon into clean hot jars, leaving 1/4 inch of space at the top of each jar.
  11. Wipe the rim of each jar.
  12. Cover and allow to come to room temperature. (You'll notice that the pear butter is a rather gray-green color; this is the correct color.)
  13. Label the jars and refrigerate for up to three weeks.
  14. (Remember: The label should include the name of the recipe and the date by which it should be eaten. Be sure the recipient stores the pear butter in the refrigerator.).

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