Ginger-Apple-Pear Butter

1. 1

   Preheat oven to 375F.

2. 2

   In large, nonreactive pot, combine apples, pears, cider and ginger.

3. 3

   Bring to a boil over medium-high heat.

4. 4

   Cover, reduce heat and simmer, stirring occasionally, until fruit becomes mushy, 20 to 25 minutes.

5. 5

   Remove from heat, and stir in sugar and lemon juice.

6. 6

   Transfer about half the contents to a food processor, and process until smooth.

7. 7

   Pour into large, shallow baking dish.

8. 8

   Repeat with remaining fruit mixture.

9. 9

   Bake 30 minutes, stirring once or twice.

10. 10

    Reduce heat to 350F.

11. 11

    Continue baking, stirring occasionally, until fruit butter has darkened, thickened and reduced by about half, 40 to 60 minutes.

12. 12

    Remove from oven, and let cool completely.

13. 13

    Spoon mixture into clean jars, and cover tightly.

14. 14

    Butter will keep in refrigerator up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.