Pear butter is made from pears, apple juice, lemons, sugar and spices. Cooks are able to can the butter to preserve a large batch of the mixture for up to a year.
This recipe for pear butter was originally published in Bon Appetit and is hosted on the Epicurious website. Reviewers claim that it is easy to customize by adding ingredients such as vanilla extract, balsamic vinegar, cinnamon and ginger.
Prep time: 20 minutes
Cook time: 1 hour and 40
Ready in: 2 hours
- 1/4 cups apple juice
- 6 tbsp lemon juice
- 7 lbs ripe pears
- 3 cups packed brown sugar
- 1 tsp ground nutmeg
- 3/4 tsp salt
- Blend the juices
- Prepare the pears
- Cook the pears
- Puree the pears and season the mixture
- Sterilize jars
- Add the butter to the jars
Mix the apple juice and 4 tbsp of the lemon juice in a large pot
Working one cup at a time, peel and core the pears, and cut them into 1/2 inch pieces. Add each cup to the apple juice and lemon juice mixture in the pot.
Turn on the stove to medium. Bring the pear mixture to a boil and cook for about 16 minutes. Continually stir the pears as they cook. Turn down the stove to medium-low and let the pears stir for 20 minutes. Stir the pears with a large, flat spoon to keep them from sticking to the bottom.
Puree the pear mixture in a food mill and then return it to the pot. Add the remaining lemon juice, brown sugar and seasoning. Turn up the heat and bring the mixture to a boil, stirring continually. Turn down the heat to medium-low and let the butter simmer and thicken for 1 hour. Stir the butter regularly to keep it from burning.
Boil eight 1/2-pint jars on a wire rack in a hot pot for 10 minutes to sterilize them. Sterilize the lids by following the instructions listed on the package.
Spoon the butter into the jars. Leave around 1/4 inch at the top and make sure there are no air bubbles in the butter. Close the jars and wipe them clean. Boil them on a wire rack in a large pot for 10 minutes.