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Spiced Pear Butter
6 lb Pears; peeled and chopped (about 12 medium)
1 1/2 c Water
1/4 c Lemon juice
2 ts Cinnamon, ground
4 c Sugar, brown; firmly packed
1/2 c Wine, port
Combine pears, water, and lemon juice in a Dutch oven; cover and cook over medium heat 30 minutes. Drain and mash pears. Add remaining ingredients; cook over low heat 1 hour or until thickened, stirring occasionally.
Pour hot pear mixture into sterilized jars, leaving 1/8" headspace; cover at once with metal lids, and screw metal bands tight. Process in boiling water bath for 10 minutes.