Thursday, September 28, 2006

Pear season

Pear Butter (from Ball Blue Book: Guide to Home Canning, Freezing and Dehydration)

20 medium pears
4 cups sugar
1/3 cup orange juice
1 t grated orange peel
1/2 t nutmeg

To prepare pulp: Wash and quarter pears. Cook until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through a sieve or food mill. Measure 2 quarts pear pulp.
To prepare butter: Combine pear pulp and sugar in a large saucepot, stirring to dissolve sugar. Add remaining ingredients. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 mins. in a boiling water canner. Yield: about 4 pints.

1 comment:

Dawn said...

Ooh, thank you for posting this one, JoAnna! Sounds like the perfect fall treat. :)