Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 Spiced Pear Butter 6 pounds ripe pears; peeled and cored 2 tablespoons cider vinegar 2 cups firmly packed light brown sugar 2/3 cup honey 2 teaspoons grated lemon rind 1/4 cup fresh lemon juice 1/2 teaspoon ground allspice 1. Wash half-pint canning jars, bands, lids in hot, soapy water. Rinse. Place jars, bands, lids in pot of water. Bring to boiling. Keep simmering until ready to use. 2. Working in batches, puree pears in blender or food processor. Transfer puree to large Dutch oven. Stir in vinegar, sugar, honey, lemon rind and juice and allspice. 3. Bring to boiling; cook, uncovered, for 25 minutes, stirring occasionally.* Reduce heat to medium; gently boil 40 to 45 minutes more until jamlike consistency, stirring more frequently as mixture thickens. Butter is cooked when path made by a wooden spoon pulled through the butter takes about 5 seconds to close. 4. Ladle butter into sterilized half-pint jars from Step 1, leaving 1/8-inch headspace. Cover with hot, clean lids; screw on bands firmly. Process in boiling water bath for 5 minutes. Cool jars on wire rack. Test seals. Label, date and store in cool (60ºF), dark place for up to 1 year. *Note: As the butter cooks, you may wish to cover the pot partially, to prevent spattering. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2002 Report Share Posted August 1, 2002 , " Tea Cozy " <teacups@c...> wrote: > 2. Working in batches, puree pears in blender or food processor. I use the Kitchen-Aid fruit strainer attachment to turn pears into pear sauce, any food strainer like the old victorio's will do the same thing. No need to peel or core, just quarter them and run them through the machine. Joanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2002 Report Share Posted August 1, 2002 Excellent idea, Joanne. I don't have a Kitchen Aid fruit strainer, but I do have an old Victorio. I really love it and use it every canning season. I've heard it is no longer available. . .too bad. Last year our local health food store had a clearance sale (75% off) all the strainer attachments (from grape juice to salsa strainers) so I stocked up. I'm looking forward to using them this year. I recently made apricot butter in my crockpot. When I make apple butter this way it turns out really nice, but the apricot butter developed a burned taste. I am not sure what went wrong. Any ideas? LaDonna - Re: Spiced Pear Butter > , " Tea Cozy " <teacups@c...> wrote: > > 2. Working in batches, puree pears in blender or food processor. > > I use the Kitchen-Aid fruit strainer attachment to turn pears into > pear sauce, any food strainer like the old victorio's will do the > same thing. No need to peel or core, just quarter them and run them > through the machine. > > Joanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2002 Report Share Posted August 2, 2002 , " Tea Cozy " <teacups@c...> wrote: > I recently made apricot butter in my crockpot. When I make apple > butter this way it turns out really nice, but the apricot butter > developed a burned taste. I am not sure what went wrong. Any > ideas? My fruit butter experience is that I made apple butter once. I checked my Ball Blue Book and don't see a reason for the difference based on their instructions for apple and apricot butter. Joanne Quote Link to comment Share on other sites More sharing options...
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