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Spiced Pear Butter
6 lb Ripe pears; peeled, cored
2 tb Cider vinegar
2 c Firmly packed light brown sugar
2/3 c Honey
2 ts Grated lemon rind
1/4 c Fresh lemon juice
1/2 ts Ground allspice
Wash half-pint canning jars, bands, lids in hot, soapy water. Rinse. Place jars, bands, lids in pot of water. Bring to boiling. Keep simmering until ready to use.
Working in batches, puree pears in blender or food processor. Transfer puree to large Dutch oven. Stir in vinegar, sugar, honey, lemon rind and juice and allspice.
Bring to boiling; cook, uncovered, for 25 minutes, stirring occasionally. Reduce heat to medium; gently boil 40 to 45 minutes more until jamlike consistency, stirring more frequently as mixture thickens. Butter is cooked when path made by a wooden spoon pulled through the butter takes about 5 seconds to close.
Ladle butter into sterilized half-pint jars from Step 1, leaving 1/8-inch headspace. Cover with hot, clean lids; screw on bands firmly. Process in boiling water bath for 5 minutes. Cool jars on wire rack. Test seals. Label, date and store in cool (60F), dark place for up to 1 year.
*Note: As the butter cooks, you may wish to cover the pot partially, to prevent spattering.