Pear Butter

This year I have canned and harvested more food than I have in my whole entire life.  Through the many changes and difficulties that I have faced over the past year, I find great comfort in growing food, getting my hands and feet dirty in the garden, and being able to pick the goods that have grown.  I'm happy to say that I have an abundance of salsa, corn, green beans, tomatoes, peach preserves, pickles, and banana peppers.  

I want to continue this lifestyle, of growing my own food and putting it away for later.  I love knowing where my food is coming from and what is being put into it.  I have accepted a lot of food this summer too, and I gladly receive it, knowing that I can try to learn and make something new.  A lady that I work with gave me two boxes of pears.  Not ever being much of a pear lover in the past, I didn't really know what to do with them.  I did a little bit of research while they ripened up for the week and found a quick and easy way to preserve them in a way that I knew I would enjoy...pear butter.  

Pear Butter

Yields 5-7 pints

Ingredients

35-40 pears

3 cups of orange juice

2 1/2 cups of sugar

2 tsp of cinnamon

2 tsp of all spice or pumpkin spice

How to:

Sterilize jars and lids 

Peal, quarter and core pears, soaking in water with lemon juice

Drain pears and place in crock pot, cooking on low for 10-12 hours

After pears are cooked, drain off liquid and mix them until smooth.  I use my kitchen-aid mixer

Pour orange juice, sugar, spices, and pears into a large sauce pot, stirring until all ingredients are blended.  

Cook on medium/low heat for one hour, stirring occasionally.  

Heat jars and lids

Ladle pear butter into hot jars.  Wipe rim and place lid and ring on jar.

Once all jars are filled, place in a water bath canner, covering jars with at least one inch of water

Boil in canner for 10 minutes and remove 

Once jars are sealed, label and set aside until cool.