I made Pear Butter last year and posted about it in our 30 Days of Fall 2015 campaign. I made it again this year and wanted to repost for anyone not with us last year. Not only is it a mostly hands-off recipe (cooked in the crockpot), but it’s pleasant taste is a perfect amount of pear-ish-ness. When preserved in a 4 oz jelly jar they make great gifts. They also make great Pear Butter Bars or spreads for biscuits, warm toast or popovers.
There are many ways to preserve fruit-jams, jellies, chutney, curds. All are slightly different,but have the same basic base of fruit and sugar. Jams include chunks of fruit. Jelly is simply the juice of fruit (no chunks). Chutneys are thick and include things like raisins. Curds have eggs in them and are a creamy texture. Fruit butters are probably most similar to jams, except that the fruit and sugar are cooked together for hours until they can be blended or put through a sieve to reach a smooth texture. Fruit butter thickens to a spreadable consistency. Sometimes by the time fall comes around I am jellied and jammed out. Fruit butters are a nice change.
20 medium pears, peeled and roughly cubed
4 cups Sugar
1/3 cup Orange Juice
*1 teaspoon grated Orange Rind (I don’t use this)
1/2 teaspoon Nutmeg (don’t leave the nutmeg out….it adds a worthwhile touch of pep to the pears)
Put all ingredients in the crockpot. Set on the lowest temperature, cover and let simmer, letting the ingredients love on each other. After about eight hours, remove crockpot insert from base and let cool slightly. After ingredients have cooled place in blender (we use the Ninja) until texture is smooth like baby food. Place back in crockpot, keeping the lid just off center to let steam out. Set temperature to medium heat. Stir frequently until texture is thick, about 6 hours. Place in jars and process 15 minutes in waterbath. This amount makes about six 8 oz jelly jars or twelve 4 oz jelly jars.
See the step by step picture gallery HERE for making pear butter.