Pear Butter

Last weekend when I was at our local orchard, I picked up a 5# bag of utility Bartlett pears for $1.75.  I couldn't pass up that deal.  They weren't the prettiest pears I've seen, but I figured we would eat them right up.  Well, even though they looked ripe, they were quite hard.  I tried ripening them on the counter, but they just started rotting at the core.  So, I got busy and decided they would make excellent Pear Butter.  Now, I have never made Pear Butter before, but I made Apple Butter with my mom one year.  I got on the Internet and got a recipe that sounded good.  I tweaked it a little and this is what I came up with.

4 lbs of pears cored and chopped

1/2 - 1 cup sugar (depending on how sweet you want it.)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup water

1/4 cup white grape juice

Place cut pears in slow cooker with 1/2 c water.  Cook on high 6-7 hours or until soft.  (You could do this quicker on the stove, but I was busy with school and couldn't keep an eye on it so I went for the ease of the slow cooker.)  Once soft run it through a food mill.  (I then placed it in the fridge to finish it up the next day.)

Place pulp in a large stock pot add sugar, cinnamon, nutmeg and juice.  Cook on low heat until mixture is thick and molds to spoon. (This took about 3 hours.)  Place in hot jars, clean rims, place on lids and bands.  Hot water bath for 10 minutes.  Yields about 3 pints. 

 

 

 

I used half-pint jars, skipped the hot water bath and placed them in my freezer.

 

 

We will be enjoying this on our toast on chilly winter mornings or as a snack after a invigorating afternoon of sledding!