Last year was the first year we ever made pear butter, and it was the first time I ever ate pear butter, which I discovered is delicious. I especially like a couple tablespoons added to a bowl of oatmeal. In fact, I’m not a big fan of jams and butters on toast or biscuits, so the vast majority of our canned fruits find themselves in oatmeal or yogurt.
6 to 7 pounds pears
4 cups sugar
¼ t. ginger
½ t. nutmeg
½ t. cinnamon
¼ t. cloves
1 t. grated orange peel
1/3 cup orange juice
Wash, peel, quarter, and core pears. Put them in a pot with half a cup of water and simmer until pears are soft. Puree in a food mill. You can also use a food processor, but be careful that you don’t turn it into total mush. Put two quarts of pear pulp and the sugar in a big pot and stir until the sugar disappears. Add the spices and cook the mixture until it is thick, stirring often to prevent sticking. When you scoop up a spoonful, it should just sit there, rather than dribble off. Once the pears have turned into butter, fill the hot jars, leaving ½-inch headspace. Place lids on jars and tighten gently. Process 10 minutes in a boiling water canner.
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