Caramel Pear Butter Recipes

CARAMEL PEAR BUTTER

Steps:

• Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot.
• Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
• Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes.
• Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter).
• Remove pot from heat.
• Press pear mixture through fine plate of food mill into large bowl.
• Return pear puree to same pot.
• Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt.
• Bring to boil over medium heat, stirring until sugar dissolves.
• Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.
• Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
• Remove air bubbles.
• Wipe jar threads and rims with clean damp cloth.
• Cover with hot lids; apply screw bands.
• Process jars in pot of boiling water 10 minutes.
• Cool completely.
• Store in cool dark place up to 1 year.

CARAMEL SPICE PEAR BUTTER

Steps:

• Wash the pears but do not peel or core them; slice pears into a heavy saucepan (at least 5-quart size).
• Add water, cover, and cook until tender (about 30 minutes).
• Remove from heat and press the pears through a colander or a food mill.
• Measure the pear pulp (you should have about 8 cups) and return to the pan.
• Using a frying pan, heat 1 1/2 cups of the sugar, stirring until it melts and caramelizes to a medium brown color.
• Pour immediately into the pear pulp (the syrup will sizzle and harden, but dissolve again as the preserves cook).
• Add the remaining sugar, cloves, cinnamon, and ginger.
• Cook uncovered, until thick (about 45 minutes).
• Stir frequently as it begins to thicken to prevent it from sticking.
• Stir in lemon juice just before removing it from heat.
• Pour hot mixture into steralized 1/2 pint jars, put on lid, and crew band tightly.
• Process in boiling water bath for 15 minutes.

CARAMEL-PEAR BUTTER

Steps:

• Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot. Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning. Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes. Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter). Remove pot from heat. Press pear mixture through fine plate of food mill into large bowl. Return pear puree to same pot. Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.
• Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool completely. Store in cool dark place up to 1 year.

CARAMEL PEAR BUTTER

Steps:

• Add the apple juice and 1/2 TB of lemon juice in a large pot. Prepare pears by peeling, coring, and chopping into 1/2 inch pieces. To prevent the pears from browning, add to the juice mixture as soon as you mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
• Over high heat cook the fruit until the juices begin to boil. Stir continuously for about 15 minutes. Reduce the heat and simmer until the pears are tender. Continue to stir frequently for an additional 20 minutes.
• Remove from heat and pass the pear through a sieve or food mill back into the pot. Add the remaining lemon juice, brown sugar, nutmeg, and salt. Over medium heat bring back to a boil and stir until the sugar is dissolved.
• Reduce heat and continue to simmer until thickened and reduced to 2 cups. Be sure to stir ever couple of minutes to prevent the bottom from burning.
• Pour the hot mixture into sterilized canning jars. Leave 1/4 of an inch of space from the top. Wipe the rim clean with a damp cloth and screw on the lids. Process in a hot water bath for about 10 minutes. Will keep in a dark cool place for 1 year.