Spiced Pear Butter II

1. 1

   This dark spread has an intense flavour.

2. 2

   It is a terrific way to use up a basket of very ripe pears.

3. 3

   Wash pears, remove stems and cores.

4. 4

   Chop coarsely.

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   Place in a large heavy-bottomed saucepan over low heat.

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   Bring to a simmer, cover and cook 30 minutes or until tender, stirring often.

7. 7

   Press pulp through a sieve or food mill.

8. 8

   You should have about 5 cups puree.

9. 9

   Return to saucepan with honey, orange juice and zest, sugar, cinnamon, ginger, nutmeg and cloves.

10. 10

    Bring to a boil, reduce heat to medium low and cook, uncovered, for 45 to 60 minutes or until reduced by half and very thick.

11. 11

    Stir often.

12. 12

    To test for doneness, place a spoonful on a chilled saucer and holding over the sink, turn it over.

13. 13

    If pear butter is done, it won't fall off.

14. 14

    Pour into hot 1 cup jars, leaving 1/2 inch headspace.

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    Seal with two-piece metal lids.

16. 16

    Process in a boiling water canner for 10 minutes.

17. 17

    Remove jars to a folded towel on the counter and let cool for 24 hours.

18. 18

    Check seals, label and store in a cool, dark place Contributor: Rose Murray - Preserving Pleasure Yield: 3 jars

* Per serving · 4 servings · Values may vary.

No additional tips available.