A couple of weeks ago, Dad dropped off a huge bag of pears that they had picked from a nearby pear tree. Two weeks later, they had finally ripened, so we made some pear butter. I used the same basic recipe as the apple butter we’ve made in the past, with a few modifications to the spices.
Ingredients and Method
8 lbs pears
3 cups water (may need less-I used 4 and it was too much)
Peel, core and chop pears. Cook in water until they break down (or until you get bored and hit them with an immersion blender). Measure out pulp. Add
1/2 cup sugar for ever 1 cup pulp (you may want to reserve a cup of sugar-I used 6 cups of sugar to 14 cups pulp and it was plenty sweet)
1 tsp ceylon cinnamon
1/2 tsp cassia cinnamon
1/2 tsp cloves
1/2 tsp freshly ground nutmeg
Juice of 1 lemon
Stir together, and let come to a boil. The butter is ready to jar when it sets up on a cold plate. For me, this yielded 10 8oz jars. I used about a 10 minute processing time.
The pear butter looks quite a bit like the apple butter, but a bit softer. The flavor profile is a bit more floral and a bit lighter.