What: spiced pear butter
Main ingredients and where I got them: Henry’s mom gave me a box of comice pears harvested off a tree in the yard of an abandoned house across the street from her place.
How much: 7-8 cups
Chunk up the pears, coring them if you’re feeling motivated. Throw them in a wide, heavy-bottom pot over low heat with the whole spices of your choice. (Wait to season the pears if you’re using ground spices.) Cook, stirring occasionally, over low heat for a couple hours. Run the sauce through a food mill to separate out pear skins, core bits, and whole spices (if using).
Add ground spices, if using, and put the sauce back on the stove over low heat for a few more hours until it thickens to a spreadable consistency.
Ladle into clean jars. Wipe the rims, add lids, and screw on lids until “finger tight.” Process in a boiling water bath for 15 minutes.
I really truly thought I was done with preserving for the year. I had more than enough stored away already for sure. But then there was this box of pears rapidly declining on my porch, and well, something had to be done.
Pear butter is intense and sweet without any added sweetener. It’s great on toast, stirred into oatmeal, or scooped by the spoonful straight out of the jar.
It’s been cold here for the last week, and we’ve had full-time fires going at our house, so I did all of the cooking in this recipe on our woodstove. I ended up letting the sauce simmer for about 24 hours, but it was particularly juicy, and I was working with a fairly large batch.
This is part of a collection of posts documenting my food preservation activities this summer/fall (more info here). Please feel free to comment with a link to food preservation activities on your own blogs or links to recipes you’re following or you’d like to try from other blogs.