Pears are abundant in Eastern Europe and they often find their way into pear butter. This recipe is simple to make and requires only three ingredients -- pears, water and sugar. It can easily be increased.
Makes 1 pint Pear Butter
Makes 1 pint Pear Butter
Prep Time: 10 minutes
Cook Time: 2 hours
Ingredients:
- 1 pound any type pears, washed, stemmed and cored
- 1/2 cup water
- 1/2 to 1 cup sugar
Preparation:
Place pears and water in a saucepan and bring to a boil. Reduce heat and simmer until pears have broken down. Pass through a sieve or food mill.
Combine pear puree and sugar to taste and choose one of the following cooking methods.
Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.
Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.
Combine pear puree and sugar to taste and choose one of the following cooking methods.
Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods.
- Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
- Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
- Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
- Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.
Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.
