VANILLA SPICED PEAR BUTTER
This Water Bath Canned Vanilla Spiced Pear Butter is easy to make. Jars of Pear Butter make excellent homemade gifts for teachers, friends, or neighbors during the holidays.
Provided by Katie
Categories Fall Recipes
Time 6h25m
Number Of Ingredients 9
Steps:
- In a large stainless steel saucepan, combine the pears, water, lemon zest and juice.
- Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.
- Working in batches, transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Alternatively, you may use an immersion blender.
- Measure 8 cups of pear puree (I used the excess as Pear Sauce).
- In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg.
- Stir until sugar dissolves.
- Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate. This will take 6-8 hours.
- Meanwhile, prepare canner, jars and lids:
- Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water.
- Set the screw bands aside - they don't require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don't boil.
- Keep lids hot until you're ready to use them.
- Ladle hot butter into hot jars, leaving 1/4 inch head-space.
- Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim.
- Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.
- Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Nutrition Facts : Calories 161 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 cup, Sodium 6 milligrams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PEAR-APPLE BUTTER WITH CARDAMOM
Provided by Melissa Clark
Categories breakfast, condiments
Time 3h30m
Yield About 3 cups
Number Of Ingredients 8
Steps:
- In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes.
- Run mixture through the fine mesh of a food mill to remove seeds and skin. Return purée to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 1/2 hours. Stir in vanilla.
- If you plan to can the butter, while it simmers prepare the jars according to the instructions here; after it has simmered, spoon into hot sterilized jars and process as directed. Otherwise, let butter cool, then store in the refrigerator or freezer.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 0 grams, Carbohydrate 81 grams, Fat 1 gram, Fiber 11 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 59 milligrams, Sugar 61 grams
PEAR BUTTER
Pear butter is lightly scented with orange and nutmeg. This is an old recipe from a dear friend. Its taste is so good in toast or even on top of steak or chicken.
Provided by SUNFLOWER71
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 31m
Yield 32
Number Of Ingredients 5
Steps:
- Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
- Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
- Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 21.5 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 18.2 g
PEAR BUTTER WITH CARDAMOM AND CINNAMON
Categories Condiment/Spread Food Processor Fruit Low Sodium Pear White Wine Winter Edible Gift Cinnamon Bon Appétit
Yield Makes about 3 2/3 cups
Number Of Ingredients 6
Steps:
- Combine pears, wine and lemon juice in heavy large Dutch oven. Bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender, occasionally stirring and pushing pears into liquid to submerge, about 20 minutes.
- Working in batches, transfer mixture to processor; puree. Return to same pot. Add sugar, cinnamon and cardamom. Simmer over low heat until mixture thickens and mounds slightly on spoon, stirring often and partially covering if mixture splatters, about 2 hours. Transfer hot pear butter to clean jars. Cover and cool. Refrigerate. (Can be made 2 weeks ahead. Keep refrigerated.)
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