Orange Pineapple Pear Butter Sauce Recipes

Steps:

• In large stockpot add all of the ingredients. Add cardamom 1/2 tsp at a time.
• Whisk rapidly, until blended, then taste.
• Cardamom is a strong spice and if you like the taste after 1/2 tsp, stop, the same with 1 tsp cardamom. Our personal taste is as stated in recipe. The taste intensifies as the sauce gets hot.
• Heat clean sterilized jars in hot water in the oven at 200°.
• Heat the seals in hot water.
• Cook the sauce for 10 minutes until hot.
• Stir. Do not burn.
• Pour into jars. Wipe the rim with a hot clean cloth. Seal and band.
• Place in a hot water bath in the canner.
• Process in hot water bath for 15 minutes.
• Lift out and place on a toweled counter.
• Keep away from all drafts.

Steps:

• 1. Remove stems from pears and cut in half lengthwise. Slice thinly. Place in a pot large enough to hold, and add the pear nectar or apple juice. I highly recommend using pear nectar for this recipe.
• 2. Zest the orange and add zest to the pears. Squeeze the juice from the orange into the pot also. Then, chop up the remaining pulp and add it to the pot.
• 3. Bring this to a boil, then lower heat and simmer covered for about 1 hour and 15 minutes. Stir occasionally to prevent scorching. Keep heat low. Pears should be very soft and mushy. Allow to cool slightly, then put through a food mill to get rid of the seeds and other debris.
• 4. Place the pear puree in a medium crock pot, to fill at least 3/4 full. Cook on high, with lid vented, 6-8 hours. Stir often to move the cooked part on the outside to the inside.
• 5. When pear butter is thick and holds its shape on a spoon, add the sugar and nutmeg. Continue cooking 1 more hour.
• 6. Pack into hot sterilized jars or freezer containers. May process in a boiling water bath if desired, or just refrigerate or freeze. Makes 3 & 1/2 one-cup jars.

Steps:

• Place pears in a food processor; process until finely chopped. In a Dutch oven, combine pears and sugar; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in pineapple; cook and stir 5 minutes longer., Remove from heat. Ladle hot liquid into 6 hot half-pint jars; wipe rims. Seal and allow to cool. Refrigerate up to 2 weeks.

Steps:

• Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
• Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
• Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.

Steps:

• Combine pears and orange juice in a large Dutch oven. Stir in orange zest, cinnamon, nutmeg, cardamom, and vanilla bean seeds. Bring to a boil. Cover, reduce heat, and simmer until pears are tender, 45 minutes to 1 hour.
• Puree pears in a food processor or using a food mill. Return pear puree to the Dutch oven. Stir in sugar until dissolved. Cook and stir over medium heat, uncovered, until thickened, 30 to 40 minutes.
• Inspect 10 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pear butter is ready. Wash new, unused lids and rings in warm soapy water.
• Pack pear butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Cover with metal lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.