Spiced Pear Butter Ii Recipes

PEAR BUTTER RECIPE

Steps:

• Place pears, sugar, all spice and nutmeg into slow cooker and mix. Turn on high and cook for 4 -5 hours, until pear pieces are very soft. Once cooked, cool enough to mix with immersion blender, or pour into regular blender. Blend to desired texture. Add vanilla and lemon juice. Mix thoroughly. Pour into jars to store in fridge or freezer.

SPICED PEAR BUTTER

Steps:

• Combine pears, wine and lemon juice in heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes. Force through food mill or coarse sieve to remove pear peel. Transfer to processor and puree.
• Return puree to heavy large sauce-pan. Add remaining ingredients. Stir over low heat until sugar dissolves. Increase heat to medium and boil gently until mixture thickens and mounds slightly on spoon stirring often, about 50 minutes.
• Discard fruit slices, cloves, vanilla and cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch form top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars.
• Arrange jars in large pot. Add boiling water to pot so that at least 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 minutes. Remove jars from pot. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. (If lid pops up, store butter in refrigerator.) Store in cool dry place up to 1 year. Refrigerate after opening.

VANILLA SPICED PEAR BUTTER

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.

SPICED PEAR BUTTER II

Steps:

• This dark spread has an intense flavour.
• It is a terrific way to use up a basket of very ripe pears.
• Wash pears, remove stems and cores.
• Chop coarsely.
• Place in a large heavy-bottomed saucepan over low heat. Bring to a simmer, cover and cook 30 minutes or until tender, stirring often.
• Press pulp through a sieve or food mill.
• You should have about 5 cups puree. Return to saucepan with honey, orange juice and zest, sugar, cinnamon, ginger, nutmeg and cloves.
• Bring to a boil, reduce heat to medium low and cook, uncovered, for 45 to 60 minutes or until reduced by half and very thick.
• Stir often.
• To test for doneness, place a spoonful on a chilled saucer and holding over the sink, turn it over.
• If pear butter is done, it won't fall off.
• Pour into hot 1 cup jars, leaving 1/2 inch headspace. Seal with two-piece metal lids.
• Process in a boiling water canner for 10 minutes.
• Remove jars to a folded towel on the counter and let cool for 24 hours.
• Check seals, label and store in a cool, dark place Contributor: Rose Murray - Preserving Pleasure Yield: 3 jars

SPICED PEAR BUTTER

Steps:

• Combine pears and apple juice in a large Dutch oven.
• Tie broken cinnamon spices, gingerroot, allspice and cloves in a piece of cheese cloth; add to pear mixture. Bring to a boil; cover, reduce heat, and simmer for 45 minutes to 1 hour or until pears are tender.
• Drain pears, and discard spice bag.
• Mash pears or process in food processor until smooth.
• Return pear puree to Dutch oven, and add sugar.
• Cook, uncovered, over medium heat for 30 to 40 minutes or until mixture thickens, stirring frequently.
• Remove from heat, and quickly pour hot pear mixture into hot sterilized jars, leaving 1/4-inch headspace; wipe jar rims.
• Cover at once with metal lids, and screw on bands.
• Process in boiling water bath for 5 minutes.

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.