Spiced Pear Butter

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Spiced Pear Butter

 

10 large very ripe pears

1/2 cup honey (or alternative sweetener)

1/4 cup orange juice

1/2 teaspoon grated orange zest

2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

 

This dark spread has an intense flavour. It is a terrific way to use up a

basket of very ripe pears.

 

Wash pears, remove stems and cores. Chop coarsely. Place in a large

heavy-bottomed saucepan over low heat. Bring to a simmer, cover and cook 30

minutes or until tender, stirring often. Press pulp through a sieve or

food mill. You should have about 5 cups puree. Return to saucepan with

honey, orange juice and zest, sugar, cinnamon, ginger, nutmeg and cloves.

Bring to a boil, reduce heat to medium low and cook, uncovered, for 45 to

60 minutes or until reduced by half and very thick. Stir often. To test for

doneness, place a spoonful on a chilled saucer and holding over the sink,

turn it over. If pear butter is done, it won't fall off. Pour into hot 1

cup jars, leaving 1/2 inch headspace. Seal with two-piece metal lids.

Process in a boiling water canner for 10 minutes. Remove jars to a folded

towel on the counter and let cool for 24 hours. Check seals, label and

store in a cool, dark place