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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
10 large pears (very ripe) |
1/2 cup honey |
1/4 cup orange juice |
1/2 teaspoon orange zest, grated |
2 cups granulated sugar |
1 teaspoon cinnamon, ground |
1/2 teaspoon ginger, ground |
1/4 teaspoon nutmeg, freshly grated |
1/4 teaspoon clove, ground |
Directions:
1. This dark spread has an intense flavour.
2. It is a terrific way to use up a basket of very ripe pears.
3. Wash pears, remove stems and cores.
4. Chop coarsely.
5. Place in a large heavy-bottomed saucepan over low heat. Bring to a simmer, cover and cook 30 minutes or until tender, stirring often.
6. Press pulp through a sieve or food mill.
7. You should have about 5 cups puree. Return to saucepan with honey, orange juice and zest, sugar, cinnamon, ginger, nutmeg and cloves.
8. Bring to a boil, reduce heat to medium low and cook, uncovered, for 45 to 60 minutes or until reduced by half and very thick.
9. Stir often.
10. To test for doneness, place a spoonful on a chilled saucer and holding over the sink, turn it over.
11. If pear butter is done, it won't fall off.
12. Pour into hot 1 cup jars, leaving 1/2 inch headspace. Seal with two-piece metal lids.
13. Process in a boiling water canner for 10 minutes.
14. Remove jars to a folded towel on the counter and let cool for 24 hours.
15. Check seals, label and store in a cool, dark place Contributor: Rose Murray - Preserving Pleasure Yield: 3 jars
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