Pear Butter
I received this recipe online. We had so many pears this year, 2008, on our trees. I wanted to make pear butter for Christmas gifts. G-kiddies, Sadie Jean & Milo were out for a long weekend in November and they helped pick pears.
I received this recipe online. We had so many pears this year, 2008, on our trees. I wanted to make pear butter for Christmas gifts. G-kiddies, Sadie Jean & Milo were out for a long weekend in November and they helped pick pears.
- Carbohydrate 86.2023825 g
- Cholesterol 0 mg
- Fat 0.1970175 g
- Fiber 3.75373322104414 g
- Protein 0.53362 g
- Saturated Fat 0.0334583333333333 g
- Serving Size 1 1 Serving (196g)
- Sodium 1.31466666666667 mg
- Sugar 82.4486492789559 g
- Trans Fat 0.0869133333333333 g
- Calories 332 calories
Step-by-step
- Place pears into a large pot over medium heat and add just enought water to cover the bottom so 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 mesure out 2 quarts of pulp.
- Pour the pear pulp into a crock pot. Mix sugar, zest, nutmeg and orange juice to gether until sugar dissolves. Add to pulp and cook on low several hours (8-10) with lids slightly off to allow steam to ecape. Stir occasionally during this process. Cook until starting to thicken, (mound a spoonful onto a plate, if water seperates from the mound not done yet).
- Ladle into hot sterile jars, leaving 1/4 inch from top. Process 10 minutes in boiling water bath. Have 1 inch water over tops of jars.
How does fruit purée transform into a thick, spreadable butter without added pectin? Achieving the proper consistency relies entirely on moisture control and gentle evaporation over an extended cooking period. Fruit butters differ from jams because they require prolonged simmering to drive out free water while concentrating natural sugars.
- Quarter and core the pears evenly to ensure uniform softening during the initial 30-minute stovetop boil.
- Pass the softened fruit through a fine sieve or food mill to remove fibrous stringiness and achieve a completely velvety base pulp.
- Prop the slow cooker lid slightly open during the eight to ten hours of low heat cooking to let steam escape efficiently rather than condensing back into the pot.
- Test for doneness by spooning a small amount onto a cold plate; if liquid separates and rings the mound, continue cooking until moisture no longer weeps outward.
- Process filled jars in a boiling water bath for ten minutes with one inch of water covering the tops to ensure proper long-term preservation.
