Pear Butter

Pear Butter

6 to 7 lb pears (about 20 medium)
4 cups sugar
1 t grated orange peel
1/2 t nutmeg
1/3 cup orange juice

To prepare pulp: Wash pears. Core, peel and slice pears. Combine pears and 1/2 cup water into large saucepot. Simmer until pears are soft. Puree using a blender or food processor, being careful not to liquefy. Measure 2 quarts pear pulp.

To make butter: Combine pear pulp and sugar in a large saucepot, stirring until sugar dissolves. Add remaining ingredients. Cook until thick enough to round up on a spoon (30+ minutes). As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canned.

Recipe from Ball "Blue Book - Guide to Preserving"