Thursday, August 30, 2012

Pear Butter

The recipe listed is from the Ball Blue Book. Taste Great, but I am going to change the spices.

1:  I will throw a star anise in the pot with the pears while they are cooking.  Take it out and discard before putting them through the food mill. 
2:  Add 1/2 tsp of Cardamom and 1 tsp of Ginger instead of nutmeg.

Taste and add spices to suit yourself.

Makes about 8 1/2 pints or 4 pints. 

Ingredients:  For the BBB Recipe
7 pounds of pears (peeled, cored and chopped)
1/2 cup of water
Zest and Juice of one orange
Zest and Juice of one lemon
4 cups of Sugar
1 tsp of nutmeg

1: Combine pears, water, lemon juice and zest in a large pot. Cook and puree or strain through a food mill to make sauce.

2: Measure 8 cups of pear sauce into a seperate pot and add sugar, zest and juice of one orange and nutmeg

3: Bring to a boil over med/high heat, reduce heat and boil gently until mixture thickens to the consistancy you want it.

4: Ladle hot pear butter into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust head-space.

5: Wipe rims of jars with a paper towel dipped in vinegar. Put on lids and tighten bands finger tight.

6: Place jars in canner. Make sure they are completely covered in water and boil 10 minutes.

7: Remove canner lid, wait 5 minutes and remove jars.

8: Cool and Store