Pear Butter

Jan. 2nd, 2007 12:22 am
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Pear Butter -- makes 4 pints

about 20 medium pears
4 c sugar*
1 tsp grated orange peel
1/2 tsp nutmeg
1/3 c orange juice

Core, peel. slice pears. Combine pears and 1/2 c water in a large pot. Simmer until soft. Put pulp through sieve, do not liquify.

Combine pulp and other ingredients. Cook until thick enough to round up on a spoon. Stir constantly to prevent sticking.

Pour into hot jars, leaving 1/4" head space. Wipe rim and place lids and rings. Process in water bath for 10 minutes.

* Sugar: measure pulp, add half that volume in sugar. Can substitute half brown sugar.
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Apple-Kiwi Honey Preserve (originally posted 8/9/06)
from Jams and Preserves, by Judith Ferguson
ISBN 1-85501-355-X

4 ripe kiwi fruit
1/4 pint water
1 lb sugar
1 lb honey
14 oz cooking apples, peeled, cored, and finely chopped **
1 tsp lemon juice
green food coloring (optional)

Peel and chop kiwi. Heat water, sugar, and honey together in a preserving pan, stirring until sugar is dissolved. Add kiwi, apple, and lemon and cook very gently until preserve darkens and thickens. Stir frequently to prevent burning. Allow to cool slightly, place in a food processor, and blend until smooth, with a little food coloring (if desired). Leave a few minutes to allow bubbles to disperse, then pour into hot, sterilized hars, seal, and label.

** For apples, I used an equal amount by weight of an apple puree we'd made a while back and stashed in the freezer. I think those were Macintosh.

Because I used the puree, I didn't need to run it through the blender for the texture...the kiwi will cook down to nothing, especially with a bit of judicious squishing with a wooden spoon.

*** Ages to a honey-colored beige after a year in the cabinet, but still tasty.


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