Making pear butter each year is one of our family’s favorite chores and treats. We harvest the Keifer pears at my grandmother’s and all work together to clean, peel and core them. (We all take our turns on taste testing, too!) We love it so much, we thought we’d share our special recipe with you.
Spirit Dog Farm Pear Butter
|Prep time||6 hours|
- 5 Quarts Bosc, Keefer or other hard pears (Peeled and cored)
- 1/4 cup Water
- 2 cups Sugar
- 1/4 cup Cinnamon
- 1-2 teaspoon Ground cloves
- 1-2 teaspoon Ground nutmeg
- 1 pinch Sea Salt
NOTE: It takes about 6 hours start to finish to make a batch. 1 pressure cooker full of raw fruit will yield about 6-8 pints of butter.
|Put fruit and water into a pressure cooker with the lid sealed on (mine does not have a guage!). Cook on medium until steam is coming strong out of the valve, then cut heat back and allow to cook until you can easily mash them. I tend to check them off and on just to make sure they're creating enough of their own juice to keep from scorching. (Please read and follow the instructions for your pressure cooker carefully!)|
|Once they're "mashable," you need to use a mixer (I use one of those Betty Crocker single blade hand mixers that you can make mayo, etc., with) to basically puree the fruit (Juice and all).|
|Now add the sugar, spices and salt, and cook with the lid OFF because you want it to "cook down" to a thick spreadable consistency. You can adjust these ingredients to suit your personal taste.|
|Mix well, bring it back to a boil, then reduce heat to about med low and just let it cook - stirring regularly - until it's as thick as you want it.|
|Spoon into hot sterilized jars, seal, and process in a boiling water bath canner for about 20 minutes.|