A friend of mine recently asked me to post my Pear Butter recipe here on Ozarks Maven. There’s no higher compliment for a cook than to have someone ask for your recipe, so I’m posting it for anyone who’s interested.
My Pear Butter recipe is based on an apple butter recipe that Grandma W. gave me many years ago. I’ve played with it over the years, and I think it’s pretty well perfected. At least it’s perfected to my taste. As with most of my recipes, you can adjust the spices for your own personal tastes.
Directions Wash, core, and cut pears into quarters. Place quartered pears in large stock pot and cover with water. Bring to a boil. Continue boiling pears until they’re soft. Remove from heat and cool long enough that you can touch them. Run the pears through a strainer or food mill to create pulp.
Mix all ingredients and pour into a roaster pan. Bake at 350 degrees until it gets that eatin’ look, between 2 1/2 and 4 hours, stirring every half hour or so. It’s done when it reaches a thick, rich consistency, a little thicker than apple sauce.
Ladle hot pear butter into hot, sterilized jars, leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rims. Center hot flat lid on jar and tighten canning ring. Place jars in a boiling bath canner. Bring to a rolling boil. Process jars for 15 minutes.
Remove jars one at a time and place on a stable towel-covered flat surface where they will not be disturbed for at least a day. Cool and don’t touch for 24 hours. You’ll hear a popping sound as each lid seals. To check for a good seal, make sure the center of the lid doesn’t flex when pressed. Thank you for reading Ozarks Maven! If you’ve enjoyed my little seeds of wisdom and joy, please subscribe to Ozarks Maven, Like Ozarks Maven on Facebook, or follow me on Twitter @OzarksMaven.
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