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Pear Butter

10 lg Ripe Pears (About 5 Pounds) quartered and cored
1 c Water
2 c Sugar
1/2 ts Grated Orange Rind
3 tb Orange Juice
1/4 ts Ground Nutmeg


Combine pears and water in a large Dutch Oven. Cover and cook over medium-low heat 40 minutes or until pears are soft, stirring occasionally.


Drain. Press pears through a sieve or food mill, measure 1 quart of puree. Combine 1 quart puree with remaining ingredients in a Dutch Oven. Cook over medium heat, stirring frequently, for 15 minutes or until mixture thickens. Remove from heat; skim off foam. Quickly pour hot pear mixture into hot sterilized jars, leaving 1/4 inch headspace, wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes. yield: 2 pints



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