Wednesday, September 5, 2012

Pear Butter

Fruit Butters are preserves  made from fruit puree and often have added spices.
They have less added sugar and do not require pectin, making them more economical. 
They spread well on breads (thus the butter term)  
and are usually used in the same way as jams and jellies. 

6 cups of ripe, washed, peeled, halved and cored pears
1-2 cups water (the more water the longer it takes to simmer out.)
1 cup sugar
1/4 teaspoon ginger.

Place pears and water  in a large pot, cover and bring to a boil on medium high heat.  Cook until pears are soft. Remove pears from liquid and place in a blender or food processor. (You may want to cool slightly), or use an immersion hand blender to blend pears into a smooth puree. Add sugar and ginger and simmer open kettle until reduced to a thick, spreadable consistency, about 2-3 hours.

Place in freezer containers and freeze.
Or fill clean pint or half pint jars and process in a boiling water canner for 20 min. after the water in the canner returns to a boil.