- 4 pounds ripe pears - unpeeled, quartered, and cored
- 1/2 cup water
- 1 1/2 cups agave nectar
- 1/3 cup fresh lemon juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- Place pears and 1/2 cup water in a large saucepan over medium heat. Cook until softened, about 20 minutes. Transfer pears to a blender or food processor; puree until smooth but not liquefied.
- Return pear puree to the saucepan. Add agave nectar, lemon juice, orange zest, vanilla extract, cinnamon, nutmeg, cloves, and allspice. Reduce heat to medium-low. Simmer pear butter until thickened, stirring frequently, 70 to 90 minutes.
- Wash and rinse six 1/2-pint jars, lids and rings; let jars and rings dry on a rack. Immerse lids in a dish of boiling water.
- Fill a large canning pot with water. Bring to a boil; cover and keep simmering.
- Fill the dry jars to 1/2 inch from the top with hot pear butter using a ladle and canning funnel. Wipe rims clean. Pick up lids using tongs; cap jars and screw on the rings. Use canning tongs to completely immerse jars into the pot of boiling water. Cover pot; boil jars for 10 minutes.
- Remove jars with your tongs. Let cool, about 24 hours. Check seals to make sure lids have sucked down; listen for a popping sound. Label jars and store.
04/04/2018
recipepes.com
Spiced Pear Butter, recipe
PT15M
PT1H
5
455 calories
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