Pear butter is wonderful on toast, waffles, or pancakes. Use it like you would apple butter or jelly. I like to have some on hand to open on special days or lazy Saturdays. My dad always liked to have a tasty special treat on days when it snowed. It seemed to make the hassle of dealing with snow and the dark days easier.
- 10-12 large pears, peeled, cored and quartered
- 1/2-3/4 cup of sugar
- Juice of 1/2 lemon
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 cup water
- 2 tablespoons of butter
- In a large pot, place the pears, sugar spices and water. Stir to coat the pears with the sugar and spices. Cook on medium heat until the pears release their juices and simmer, stirring occasionally.
- When the pears are soft, turn off the heat and carefully spoon the mixture into a food processor. Do not fill the mixture all the way to the top. You may need to process in two or three batches.
- Cover the lid of the food processor with a towel before you turn it on. Process until the pear mixture is smooth. Return the pears to the cooking pot and bring them back to a boil. Stir frequently until the butter is at the thickness you like. Longer cooking will make the pear butter thicker, but you will have less volume.
- While the pear butter is very hot, spoon into clean glass canning jars, leaving less than inch of space at the top. Immediately wipe the mouth of the jar with a clean damp towel and put the lid on the jar. (Be sure to use a new jar lid with a rim of plastic on the inner surface.) Put the jar ring on, but not too tightly. You will tighten the ring after the jars have cooled and sealed. You may hear the pop as the vacuum forms and the pear butter cools.
- Allow the jars to continue to cool on the counter away from breezes or extreme changes in temperature. Once the jars are cool, you can tighten the rings and put them in