- 3 lbs pears
- 2 C sugar
- 1/2 tsp grated orange peel
- 1/4 tsp nutmeg
- 2 Tbsp + 2 tsp orange juice
2. Combine pears and 1/4 C water in a large saucepot. Simmer until pears are soft. Puree using a food processor or food mill, being careful not to liquefy.
3. Measure 1 quart pear pulp, combine with sugar in a large saucepot, stirring until sugar dissolves. Add remaining ingredients. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking.
4. Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles, adjust two-piece caps. Process 10 minutes in a boiling-water canner at sea level, increasing 1 minute for every additional 1,000 feet elevation.
Yield: 5 half-pints
Robyn's notes: I made this the same day I made Spiced Peach Butter, and while he didn't have a preference between the two, enjoying them both, I admit I preferred this one slightly. It had such a fresh, summery feel that I didn't want to stop eating it! I did make one error with this, taking a phone call while the pulp was cooking. I knew that the peach butter had cooked for over 25 minutes uncovered, so I covered this batch and stirred less frequently. At the end of my phone call I realized I was approaching that 25 minute mark, and rushed to stir. It had started to stick while I wasn't watching it, and a small amount of the butter scorched. Fortunately it didn't give a burned flavour to the whole batch, and I got to it in time, but it's a good reminder to focus on one task at a time.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently.