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.