- This topic has 1 reply, 1 voice, and was last updated August 16, 2014 at 5:33 pm by .
- August 16, 2014 at 5:33 pm #345610
2 lbs. ripe pears
1/3 cup water or pear juice
1/4 cup honey or 3 tablespoons sugar
Juice and grated zest of one lemon
Peel and core the pears.
Cut the peeled, cored pears into no larger than 1-inch chunks.
Combine the chopped pears together with the water or juice, honey or sugar, lemon juice and zest in a slow cooker. Cover and cook on the high setting for 4-5 hours, until pears are soft.
Use a slotted spoon to transfer the pears to a blender. Reserve any cooking liquid left behind in the slow cooker. Puree the pears, adding just enough of the cooking liquid to get a thick, spreadable consistency.
Transfer the pear butter to clean half or quarter pint canning jars, using a butter knife, spoon, or your scrupulously clean fingers to press out any air bubbles. Leave 1/2-inch head space between the top of the food and the rim of each jar. It is not necessary to sterilize the jars for this recipe. Screw on 2-piece canning lids. Process in a boiling water bath for 20 minutes.
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