Sugar Free Pear Butter Recipes

EASY, LOW-SUGAR PEAR BUTTER

Steps:

• Place the pears into a large pot, and fill with enough water to cover. Bring to a boil, then cook over medium heat until fruit is soft, about 30 minutes. Drain and transfer the pears to a blender. Puree the pears and return them to the pot.
• Stir the sugar, sweetener, orange zest, nutmeg and orange juice into the pot and bring to a boil. Cook, stirring frequently until slightly thickened, about 15 minutes. Remove from the heat and stir in the gelatin until completely dissolved. Ladle into hot sterile jars and seal with lids and rings, or fill freezer containers and freeze if you prefer.

SUGAR FREE PEAR BUTTER

Steps:

• Place pears in pan with no added liquid.
• Cook until soft.
• Mash.
• Put thru a ricer or sieve and discard seeds and skin.
• Add spices and lemon juice and return to stove.
• Cook until no liquid runs off when a small amount is placed on a dish. Remove from heat.
• Add vanilla and splenda.
• Can or place in a container and refrigerate.

DIABETIC PEAR BUTTER

Steps:

• In a kettle, combine water and 1/4 cup lemon juice.
• Peel, core and quarter the pears, placing them in lemon juice mixture to retard browning until all have been peeled.
• Drain liquid in kettle.
• Add grape juice and remaining lemon juice; bring to a boil.
• Reduce heat to medium;cook until pears are soft,about 20@minutes, stirring occasionally.
• Cool.
• Press through a sieve or food mill, or process in a blender until smooth.
• Return puree to kettle.
• Add spices;cook and stir until very thick;20-35 minutes.
• Remove from heat; stir in sweetener.
• Adjust sweetner to taste.
• Pour into jars or plastic containers.
• Refrigerate up to 3 weeks.
• (For longer storage time pour hot into hot jars, leaving 1/4 in. headspace. Process in a boiling~water bath for 10 minutes. Use within 3 weeks of opening) Diabetic Exchanges: One 1-tablespoon serving equals 1/2 fruit.

SUGAR FREE PEAR BUTTER

Steps:

• In a kettle, combine water and half the lemon juice. Peel, core and quarter the pears, placing them in lemon juice mixture to retard browning until all have been peeled.
• Drain liquid in kettle. Add grape juice and remaining lemon juice; bring to a boil. Reduce heat to medium; cook until pears are soft,about 20 minutes, stirring occasionally. Cool.
• Press through a sieve or food mill, or process in a blender until smooth. Return puree to kettle. Add spices;cook and stir until very thick; 20-35 minutes. Remove from heat; stir in sweetener. Adjust sweetener to taste.
• Pour into jars or plastic containers. Refrigerate up to 3 weeks. ( For longer storage time pour hot into hot jars, leaving 1/4 inches headspace. Process in a boiling water bath for 10 minutes. Use within 3 weeks of opening).