Recipe Archives->Preserving->Pear Butter 07

Pear Butter
    
4 lb. ripe pears
1 cup orange pineapple juice
1/4-1/2 cup sugar to taste
2 Tbsp. lemon juice
2 Tbsp. orange liqueur (optional)

Wash, peel and quarter pears.  Remove and discard cores.  Combine
peeled pears, orange-pineapple and lemon juices in a shallow
medium-large pan.  Bring to a boil over medium heat.  Reduce heat
to very low simmer.  Cover; simmer until pears are tender, about
30 minutes.  Puree cooked pear mixture into a blender or food
processor. Return puree to pot and stir in sugar, start with 1/4
cup sugar, taste before adding more.  Stir frequently, simmer over
very, very low heat until pear butter naturally thickens, about 2
hours or more.  Pear butter is done when wooden spoon can make an
open line through mixture.  Mixture is firm yet soft.  Be sure to
simmer very low or pear butter with caramelize.  Stir in liqueur,
if desired.  Ladle pear batter into hot pint jars.  Leave 1/2 inch
head space.  Wipe rim with damp paper towel.  Process in a boiling
water bath for 10 minutes.  Makes 5 1/2 pints.

Printable version: pear-butter07.txt.