Caramel Pear Butter

1. 1

   Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot.

2. 2

   Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.

3. 3

   Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes.

4. 4

   Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter).

5. 5

   Remove pot from heat.

6. 6

   Press pear mixture through fine plate of food mill into large bowl.

7. 7

   Return pear puree to same pot.

8. 8

   Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt.

9. 9

   Bring to boil over medium heat, stirring until sugar dissolves.

10. 10

    Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.

11. 11

    Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.

12. 12

    Remove air bubbles.

13. 13

    Wipe jar threads and rims with clean damp cloth.

14. 14

    Cover with hot lids; apply screw bands.

15. 15

    Process jars in pot of boiling water 10 minutes.

16. 16

    Cool completely.

17. 17

    Store in cool dark place up to 1 year.

* Per serving · 4 servings · Values may vary.