Pear-Apple Butter With Cardamom

1. 1

   In a large pot, combine pears, apples, 3 cups water and brandy.

2. 2

   Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes.

3. 3

   Run mixture through the fine mesh of a food mill to remove seeds and skin.

4. 4

   Return puree to pot and stir in sugar, lemon juice, cardamom and salt.

5. 5

   Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 1/2 hours.

6. 6

   Stir in vanilla.

7. 7

   If you plan to can the butter, while it simmers prepare the jars according to the instructions here; after it has simmered, spoon into hot sterilized jars and process as directed.

8. 8

   Otherwise, let butter cool, then store in the refrigerator or freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.