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
