Pear Butter Recipe
Ingredients
| 2 quarts pear pulp | ||
| Sugar | 4 Cup (16 tbs) | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Orange rind | 1 Teaspoon, grated | |
| Nutmeg | 1/2 Teaspoon | |
Directions
To prepare pulp: Quarter and core pears.
Cook until soft, adding only enough water to prevent sticking.
Press through a sieve or food mill.
Measure pulp.
Add remaining ingredients; cook until thick, about 35 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process pints and quarts 10 minutes in boiling water bath.
Cook until soft, adding only enough water to prevent sticking.
Press through a sieve or food mill.
Measure pulp.
Add remaining ingredients; cook until thick, about 35 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process pints and quarts 10 minutes in boiling water bath.
Chef
