SPICED PEAR BUTTER
Categories Condiment/Spread Food Processor Citrus Fruit Christmas Pear Spice Vanilla White Wine Fall Winter Edible Gift Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 11
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.
SPICED PEAR BUTTER
Make and share this Spiced Pear Butter recipe from Food.com.
Provided by Sean Coate
Categories Pears
Time 2h
Yield 5 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 851.6, Fat 0.8, SaturatedFat 0.1, Sodium 10, Carbohydrate 221.9, Fiber 17.1, Sugar 189.6, Protein 2.2
SPICED PEAR JAM
A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. -Karen Bockelman, Portland, Oregon
Provided by Taste of Home
Time 1h50m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens. , Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.
CARAMEL SPICE PEAR BUTTER
If you like making home-made preserves, then this easy to prepare Pear Butter is just for you. I found this recipe in an old Home Canning book many years ago and have been making batches every year. There's extra flavor richness in this pear butter that is contributed by the spices and some caramelized sugar. Enjoy!
Provided by CarolAT
Categories Low Protein
Time 1h50m
Yield 9 half pints
Number Of Ingredients 7
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.
Nutrition Facts : Calories 691, Fat 0.4, Sodium 6.6, Carbohydrate 180, Fiber 9.5, Sugar 162.2, Protein 1.2
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