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Name: Vanilla Spiced Pear Butter
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 7 lbs. pears peeled cored, and coarsley chopped; 1/2 cup water; zest and juice of 1 lemon; 4 cups granulated sugar; 1 1/2 teaspoon vanilla extract; 1 teaspoon cinnamon; 3/4 teaspoon cardamom; 3/4 teaspoon nutmeg; juice of 1 orange

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INGREDIENTS

7 lbs. pears ; peeled cored, and coarsley chopped
1/2 cup water
zest and juice of 1 lemon
4 cups granulated sugar
1 1/2 teaspoon vanilla extract
1 teaspoon cinnamon
3/4 teaspoon cardamom
3/4 teaspoon nutmeg
juice of 1 orange

INSTRUCTIONS

In a large stainless steel saucepan, combine the pears, water, lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.

Working in batches, transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of pear puree (I used the excess as Pearsauce).

In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate.

Meanwhile, prepare canner, jars and lids: Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water. Set the screw bands aside - they don't require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don't boil. Keep lids hot until you're ready to use them.

Ladle hot butter into hot jars, leaving 1/4 inch head-space. Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

NOTES

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Vanilla Spiced Pear Butter

7 lbs. pears peeled cored, and coarsley chopped
1/2 cup water 
  zest and juice of 1 lemon 
4 cups granulated sugar 
1 1/2 teaspoon vanilla extract 
1 teaspoon cinnamon 
3/4 teaspoon cardamom 
3/4 teaspoon nutmeg 
  juice of 1 orange

In a large stainless steel saucepan, combine the pears, water, lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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Nutrition

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Serving Size: 1 (4088g)
Recipe Makes: 1

Calories: 3253
Calories from Fat: 1268 (39%)

Amt Per Serving		% DV

	Total Fat 140.9g	188 %
	Saturated Fat 80.1g	400 %
	Monounsaturated Fat 35.9g
	Polyunsanturated Fat 6.8g
Cholesterol 358.8mg		110 %
Sodium 591.1mg		20 %
Potassium 4976mg		131 %
Total Carbohydrate 525.4g		155 %
	Dietary Fiber 101.4g	406 %
	Sugars, other 424g
Protein 27.4g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3253

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