Spiced Pear Butter
12 large pears, peeled, cored & chopped
Cook down for about 1 hour in 1 cup water (add more water if needed)
Mash/purée pears to equal 2½ quarts pear pulp
4½ cups sugar
½ cup orange juice
1 tbsp grated candied ginger
1 tbsp grated orange peel
1 tsp nutmeg
½ tsp ground cloves
Combine pear pulp and sugar in a large sauce pan and stir until sugar dissolves. Add remaining ingredients and bring to a boil. Reduce heat to medium/high and cook until thick enough to round up on spoon, stirring often (about 1½ hours). Spoon into hot sterilized jars and process in boiling water bath 10 minutes; yield: 6 pints
© Crackerberries 2011
