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2 servings
Ingredients:
4 pounds medium pears, quartered and cored2 cups sugar1 teaspoon grated orange zest1/4 teaspoon ground nutmeg1/4 cup orange juice
Instructions:
Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup.Cook until the pears are soft, about 30 minutes.Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar.Stir in the orange zest, nutmeg and orange juice.Cook over medium heat until the mixture is thick enough to mound in a spoon.When the mixture begins to thicken, stir frequently to prevent scorching on the bottom.This will take about 1 hour.Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace.Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass.Wipe jar rims clean, and seal with lids and rings.Process for 10 minutes in a boiling water bath.The water should cover the jars by 1 inch.Check with your local extension for exact processing times for your area.
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