Pear Butter (Round Three: Me vs. Fruit Decay)

This is the final round, for a while at least, of me versus fruit decay, and I must say, I totally won this round. I actually got to the pears in this pear butter before they started to go. I'm really quite proud of myself.



I saw this on foodgawker and thought it would be perfect for the pears that had been sitting on my counter. And I was right.


This recipe produces a nice fragrant sauce that is great for putting on yogurt. It didn't think it was quite thick enough to be labeled a fruit butter, but I was still happy with the results.


Pear Butter
from Feasting on Art

4 TB apple juice (I didn't have it so I used water)
1 1/2 TB fresh lemon juice, divided
5 large ripe pears
3/4 c brown sugar
1/4 tsp freshly ground nutmeg
1/8 tsp coarse kosher salt

Add the apple juice and 1/2 TB of lemon juice in a large pot. Prepare pears by peeling, coring, and chopping into 1/2 inch pieces. To prevent the pears from browning, add to the juice mixture as soon as you mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.

Over high heat cook the fruit until the juices begin to boil. Stir continuously for about 15 minutes. Reduce the heat and simmer until the pears are tender. Continue to stir frequently for an additional 20 minutes.

Remove from heat and pass the pear through a sieve or food mill back into the pot. Add the remaining lemon juice, brown sugar, nutmeg, and salt. Over medium heat bring back to a boil and stir until the sugar is dissolved.

Reduce heat and continue to simmer until thickened and reduced to 2 cups. Be sure to stir ever couple of minutes to prevent the bottom from burning.

Pour the hot mixture into sterilized canning jars. Leave 1/4 of an inch of space from the top. Wipe the rim clean with a damp cloth and screw on the lids. Process in a hot water bath for about 10 minutes. Will keep in a dark cool place for 1 year.